To most of the country, coleslaw is crisp and sharp, but down south it's sometimes so soft and sweet it might be dessert.
A scattering of ruby-colored pomegranate seeds makes a memorable finish to this dish.
Ingredients
Crushing cooked edamame makes a thick, jade sauce that is popular in the Tohoku (northeast) region of Japan. There, the dish is called zunda, written with the calligraphy for "crushing" and "beans." Here is the savory version of zunda aé, most often used to dress fried or sautéed chunks of eggplant. Traditionally, zunda aé was made by grinding the soybeans in a mortar. In the modern washoku kitchen, a food processor simplifies the process.
This salad is sure to be a showstopper at any picnic and is not impossible to make.
You could cook the asparagus a day ahead, and make the salad hours before serving.
Cash in on local organic apples if you can. Check out what's in the market, and buy whichever kinds are new to you. Line a basket with colorful kitchen towels. If possible, label the different apples with a card slipped in next to them. Supply knives for slicing, or encourage everyone to just eat the apples out of hand.
Ingredients