Celery Slaw With Edamame

• 4 large tender celery ribs
• 2 tablespoons coarsely chopped celery leaves
• 2 cups frozen edamame, in their pods (soybeans)
• 2 scallions, white and tender green parts, thinly sliced on the diagonal
• 14 cup cilantro leaf
• 1 tablespoon torn mint leaf
• 1 tablespoon fresh lime juice
• 1 tablespoon canola oil
• sea salt

1. In a food processor or with a sharp knife, slice the celery as thinly as possible.
2. Put the celery in a bowl of ice water and crisp for 15 minutes.
3. Drain and pat dry.
4. Wipe out the bowl and return the celery to it.
5. In a medium saucepan of boiling water, cook the soybeans for 5 minutes.
6. Drain and refresh under cold water.
7. Shell the soybeans and pat dry.
8. Add the soybeans, scallions, cilantro, mint and celery leaves to the celery and toss well.
9. In a bowl, whisk the lime juice with the oil.
10. Pour the dressing over the vegetables, season with salt, toss and serve.
11. Make Ahead: The recipe can be prepared through Step 1 and refrigerated for 4 hours.

celery, celery, frozen edamame, scallions, cilantro leaf, mint leaf, lime juice, canola oil, salt

Taken from www.food.com/recipe/celery-slaw-with-edamame-283131 (may not work)