YIELD: 6 to 8 servings 4 oz. prepared Cucumber Dill Mayonnaise 1 Tbsp. white or rice vinegar 1 tsp. sugar 1 small red onion, finely chopped 1 large cucumber, peeled, seeded and cut into ¼-inch slices 1 cup Edamame, shelled and cooked In a medium bowl, combine mayonnaise, vinegar and sugar. Stir in chopped onion, cucumber slices and edamame. Chill until ready to serve. Recipe: David Jensen, corporate chef, Iowa Health Systems, Des Moines, IA. Photo: The Soyfoods Council

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.