You've probably never thought of edamame and jalapeño as a combo, but this unlikely pairing is exactly what you need to up your antioxidant intake.

By Mara Santilli
Photo: Ned Baldwin

If you want to boost your antioxidant intake (always), bring on the heat of jalapeño to balance the more subdued flavor of a soybean like edamame.

"Genistein, found in soybeans, and capsaicin, found in spicy peppers, are plant compounds that have the antioxidant powers to protect cells against free radical damage, especially from pollution and other environmental contaminants," says Jo Bartell, M.S., R.D.N., owner of She Dishes, a nutrition counseling and consulting practice in San Francisco.

The teamwork of these two phytonutrients can also decrease inflammation, and therefore the risk of cardiovascular disease, cancer, and rheumatoid arthritis, Bartell adds. Recreate this fiber-packed concoction from Chef Ned Baldwin of Houseman Restaurant in New York City by tossing together the crunchy combo-with a hint of spice (and have some left for meal-prepping too!).

Spicy Sprout Salad with Edamame and Jalapeños

Makes: 4 servings

Total Time: 20 minutes


  • 2 quarts water
  • 1/4 cup salt, plus more to taste
  • 2 cups edamame in pods, fresh or frozen
  • 2 quarts ice water
  • 1 tablespoon minced tarragon
  • 1/4 cup minced parsley
  • 1/2 cup full-fat plain Greek yogurt or 1/3 cup labneh
  • 2-3 cups sunflower sprouts or radish sprouts
  • Juice of 1/2 lemon
  • 1 tablespoon white wine vinegar
  • A healthy drizzle of olive oil
  • Salt, to taste
  • 3/4 cup feta
  • 1 thinly-sliced jalapeño
  • 1 tablespoon furikake
  • 1/4 cup picked dill
  • 1 soft-boiled egg


  1. Boil 2 quarts water with 1/4 cup salt. Blanch edamame for about five minutes. Drain them, and then place them in bath of 2 quarts ice water. Shell edamame and reserve beans.
  2. Chop tarragon and parsley very finely and mix with yogurt or labneh. Loosen it up a little with water if necessary so it's the consistency of ketchup. Smear herbed yogurt mixture on a plate.
  3. Toss sprouts and edamame in lemon juice, white wine vinegar, olive oil, and a pinch of salt.
  4. Lay beans and sprouts on top of herbed yogurt and then sprinkle with feta and thin slices of jalapeño.
  5. Finish with a generous sprinkling of furikake and a lattice of picked dill. Garnish with an optional soft-boiled egg.


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