Corn & edamame-sesame salad from Veganomicon, 10th Anniversary Edition: The Ultimate Vegan Cookbook (page 104) by Isa Chandra Moskowitz and Terry Hope Romero

  • toasted sesame oil
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  • corn
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  • EYB Comments

    Can substitute soy sauce for tamari, brown rice vinegar or red wine vinegar rice vinegar, and toasted black sesame seeds for toasted sesame seeds.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Butternut squash & pumpkin seed rice paper rolls

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute soy sauce for tamari, brown rice vinegar or red wine vinegar rice vinegar, and toasted black sesame seeds for toasted sesame seeds.

  • samfrances on April 22, 2023

    I found this a bit lacking. I think it would have tasted better with fresh corn rather than frozen. It was, however, astoundingly easy to make.

  • debriser on June 29, 2020

    Made this, but found it to be a bit too sesame tasting for me. I think I would use less sesame oil next time. I did add some brown rice to make it have more substance. Served it cold. I like the idea of adding cilantro and may try that next time.

  • Astrid5555 on August 31, 2014

    Delicious made with fresh corn kernels. Very quick to make. Added lots of cilantro, which in my opinion makes everything even better. Will make again!

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