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!
- 2 teaspoons fresh ginger grated
- 1/4 cup toasted sesame oil
- 1/4 cup rice wine vinegar
- 1/4 cup low sodium soy sauce
- 1 teaspoon chili paste
- 2 teaspoons honey
- 2 cups frozen shelled edamame
- 1/2 pound snap peas
- 1 cup shredded carrots
- toasted sesame seeds
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.
Calories: 275kcal | Carbohydrates: 19g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Sodium: 561mg | Potassium: 582mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5960IU | Vitamin C: 40.7mg | Calcium: 86mg | Iron: 3.3mg