Sesame edamame salad
This simple edamame salad gets its flavour from sesame oil and freshly toasted sesame seeds. This is a popular salad at the local deli, but you can make it yourself for a fraction of the cost.
- 1 Tbsp raw sesame seeds
- 1 carrot
- 1-500g (1 pound) package frozen shelled edamame (soy beans)
- 1 Tbsp sesame oil
- 1 Tbsp rice vinegar
- 1 Tbsp soy sauce
- Add the sesame seeds to a dry frying pan and set on the stove top on medium-high heat.
- Continuously shake the pan to keep the sesame seeds moving around. After a couple of minutes, the sesame seeds start to change colour. Watch closely at this point, because they can quickly burn.
- Once the sesame seeds are a caramel colour, remove them from the pan. (If you leave them there, they will burn, even if you’ve removed the pan from the heat.)
- In a medium saucepan, cover the frozen edamame with water and bring to a boil. Boil for 3 minutes, drain and set aside.
- Finely grate the carrot.
- Combine the sesame oil, soy sauce, and rice vinegar and pour over the edamame.
- Add in the shredded carrot and sesame seeds to the edamame mixture and mix well.
|Sesame Edamame Salad||Serves 4