Shintake Edamame Salad W/White Miso Vinaigrette

Connie "Kiyu" Guerrero


"I wanted a salad with a good mix of textures and colors, so I put together meaty mushrooms with smooth beans and added the beet greens for color and flavor. I wanted the dressing to have some Asian flavor to complement the beans and mushrooms, so I combined citrus, miso, and sesame."

★★★★★ 1 vote
30 Min


1/3 c
orange juice (fresh)
2 Tbsp
soy sauce (kikkoman light)
2 Tbsp
rice vinegar
2 Tbsp
2 Tbsp
white miso (avail. asian market)
1 medium
4 Tbsp
olive oil
3 Tbsp
sesame oil
10 medium
shintake mushroom (sliced)
1 tsp
1 large
butter lettuce (torn into bite size)
2 c
baby beet greens or arugula
1 c
shelled cooked edamame
3 sprig(s)
green onions (greens only chopped)
1 Tbsp
sesame seeds (toasted)

How to Make Shintake Edamame Salad W/White Miso Vinaigrette


  • 1Whirl orange juice, soy sauce, vinegar, honey, miso, and shallot in a blender. With blender running, pour in 3 tbsp. olive oil and the sesame oil and whirl 10 seconds. Set vinaigrette aside.
  • 2Heat remaining vegetable oil in a large frying pan over high heat. Add shintakes and salt and cook, stirring, until mushrooms are browned, about 3 minutes. Let cool.
  • 3In a large bowl, gently toss lettuce and beet greens with 2 tbsp. vinaigrette. Top with shintakes, edamame, green onions, and sesame seeds. Serve remaining vinaigrette on the side.

Printable Recipe Card

About Shintake Edamame Salad W/White Miso Vinaigrette

Course/Dish: Lettuce Salads
Other Tag: Quick & Easy