Earlier this spring, I saw hot dogs topped with kimchee on the Marx Foods blog. I immediately emailed the link to Shawn to let him know that we’d be making them… soon! They made it onto our table a few days later, and have since become one of my favorite ways to enjoy hot dogs.
The question always persists though: What should we have with them? Fries or chips are an obvious answer, but neither are exactly healthy. And it can be tricky to get vegetables to seem “right” with picnic foods like burgers or hot dogs. An edamame salad seemed like it might work well with these Asian-style hot dogs, so I set out to make one (without much of a plan). I was thrilled with how it came out!
The salad took all of 5 minutes to make and was brimming with flavor – I actually opted to have more salad instead of a second hot dog because I couldn’t get enough of it! The salad has a ginger and sesame vinaigrette, but the flavor isn’t overpoweringly Asian… I can see it going well with all sorts of summertime foods. My favorite things about this edamame and corn salad though is that since I almost always have edamame and corn in the freezer, I can have it pretty much whenever I want. Just thaw the vegetables quickly under some running water — it only takes a few minutes.
If you aren’t familiar with kimchee, it’s a spicy Korean condiment made from fermented cabbage and chili paste. It’s delicious in seafood stews, with rice, and on top of hot dogs. IKimchee comes refrigerated, but it can be a little tricky to find in regular grocery stores. If you have an Asian market near you though, it should be easy to find — and cheap! The 16 ounce jar pictured above costs us around $3. You can also check out David Lebovitz’s recipe and try making your own. (If the thought of fermented cabbage weirds you out, just think of it as a cousin to the more familiar sauerkraut.)
Edamame and Corn Salad
Prep time: 5 minutes, Total time: 5 minutes
Yield: 4 half-cup servings
- 1-1/2 cups shelled Edamame
- 1/2 cup Corn
- 2 Tbs minced Red Onion
- 1 Tbs ground Ginger
- 2 Tbs Seasoned Rice Vinegar
- 1 Lime, juiced
- 2 Tbs Sesame Oil
- 1 tsp Sesame Seeds
Add the edamame and corn to a skillet set over high heat. Toast the vegetables briefly — one to two minutes — just until the edamame begins to lightly brown. Transfer to a serving dish and combine with the onion.
Combine the ginger, vinegar, lime juice, and sesame oil in a small jar with a tight fitting lid. Close the lid and shake vigorously to combine. Pour the dressing over the vegetables and stir to combine.
Season to taste with salt. Sprinkle with sesame seeds.