Carrot & edamame salad with soy-ginger dressing
SERVES 6-8 / PREPARATION TIME 15 MINUTES / COOKING 5 MINUTES
I’ve used a combination of white and black sesame seeds (the latter are available at Asian grocers), however simply use 4 tablespoons lightly toasted white sesame seeds if preferred. You can find packets of frozen shelled edamame beans at selected supermarkets and Asian grocers. I’ve used red minzuna as we always have it growing in our garden and it adds a lovely mustard-like bite. However you could use any of your favourite salad greens or mesclun mixes.
1 x 450g packet frozen shelled edamame beans 2 medium carrots, finely shredded or grated 2 spring onions, finely sliced a big handful of minzuna (or other salad greens) 2 tablespoons white sesame seeds, lightly toasted 2 tablespoons black sesame seeds, lightly toasted
FOR THE SOY-GINGER DRESSING
1 tablespoon finely grated ginger
1 clove garlic, crushed
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
2 tablespoons pure maple syrup (or raw sugar) 3 tablespoons lemon juice
4 tablespoons soy sauce (gluten-free if needed) freshly ground black pepper
Bring a large saucepan of salted water to the boil and cook the edamame for 2-3 minutes, or until the beans have floated to the surface and are tender. Drain well and run under cold water to stop them from cooking further.
To make the dressing, put everything in a small bowl and mix well to combine.
Combine the cooked edamame, shredded carrots, spring onions, salad greens, white and black sesame seeds in a large serving bowl. Mix well, then drizzle over dressing and serve immediately.
TIP It might sound a little strange, but I found this leftover salad delicious served over cooked jasmine rice, drizzled with leftover dressing and served as an easy weeknight dinner!