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Summer 2021 Newsletter


If you’re looking for something out of the ordinary during these “salad days” of summer, try this vegan option with an Asian twist. It’s another specialty from “Sweet Mama,” CVA Board member Susan Linker. Remember to send us your favorite vegan recipes at

2 pounds frozen, shelled edamame

1/2 cup rice wine vinegar
3 tablespoons sesame oil
2 tablespoons tamari sauce
1 teaspoon grated ginger
1 teaspoon lemon juice
1/2 teaspoon black pepper
1 cup shredded carrots
1 tablespoon finely chopped onion or shallots

Defrost the edamame. You can do this easily by putting them in some boiling water for a few minutes.

For the dressing: In a large, non-reactive bowl, whisk vinegar, oil, tamari, ginger & lemon juice,

Add drained edamame to bowl. Add carrots and onions. Toss with the dressing. Add salt and pepper to taste. Toss well to combine. Chill at least two hours.

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