This recipe for edamame bean is a firm favourite in my household. Packed with polyphenols it’s brilliant for your gut and, of course, it tastes great too. I often use it as a side dish to a main meal, or I just add it as a salad topper. For a special treat serve with seared tuna or salmon. It gets even better after a few days so it’s the perfect fridge stand-by.
Ingredients
- Edamame Salad:
- 2 cups frozen edamame, thawed
- 1 cup snap peas, sliced
- 2 tablespoons fresh coriander
- 2 teaspoons sesame seeds or mixed seeds
- Ginger Sesame Dressing:
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 tablespoon soy sauce, or tamari
- 1 tablespoon honey
- 1/2” inch fresh ginger, grated
- 2 cloves of garlic, peeled and chopped
- Fresh coriander
Method
In a small bowl or jar, add dressing ingredients, whisk together until combined and set aside.
In a large bowl, combine the edamame, snap peas and coriander
Drizzle the salad with the dressing and toss again to ensure everything is well coated.
Taste the salad, season with additional sea salt and pepper to taste and sprinkle with sesame seeds to serve.
The salad can be served immediately or stored in an airtight container in the fridge for up to 3 days.
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