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5
from 1 vote
Edamame Snap Pea Salad
A quick and easy salad or side dish. This EDAMAME SNAP PEA SALAD comes well-dressed in an umami inducing sesame ginger dressing!
Course
Side Dish
Servings
4
Calories
275
kcal
Author
Janette Fuschi
Ingredients
2
teaspoons
fresh ginger
grated
¼
cup
toasted sesame oil
¼
cup
rice wine vinegar
¼
cup
low sodium soy sauce
1
teaspoon
chili paste
2
teaspoons
honey
2
cups
frozen shelled edamame
½
pound
snap peas
1
cup
shredded carrots
toasted sesame seeds
Instructions
To a mixing bowl add the ginger, sesame oil, rice wine vinegar, soy sauce, chili paste and honey. Whisk until mixed well. Set aside.
Add ice and water to a large bowl (to cool the vegetables once cooked).
Bring a large pan of water to a boil.
Add the edamame and cook for 3 minutes, add the snap peas and cook for 2 minutes.
Drain the vegetables and put immediately into the ice water for 5 minutes until cooled.
Drain the vegetables, dry and add to a large bowl along with the shredded carrots.
Toss with the dressing and serve garnished with toasted sesame seeds.
Nutrition
Calories:
275
kcal
|
Carbohydrates:
19
g
|
Protein:
11
g
|
Fat:
17
g
|
Saturated Fat:
2
g
|
Sodium:
561
mg
|
Potassium:
582
mg
|
Fiber:
6
g
|
Sugar:
8
g
|
Vitamin A:
5960
IU
|
Vitamin C:
40.7
mg
|
Calcium:
86
mg
|
Iron:
3.3
mg