This simple edamame salad combines soy beans with freshly-toasted sesame seeds and crunchy grated carrots, creating a salad that’s a hit at any summer barbecue or pot luck.
The secret ingredient in this salad is freshly toasted sesame seeds — toasting raw sesame seeds brings out their natural oils and you end up with an aromatic and fresh result that just can’t compare to regular sesame seeds that you buy in a store. Toasting your own raw sesame seeds only takes a few minutes and it is well worth the time it takes – you’ll never want to buy ‘toasted’ sesame seeds again after you make your own! Just be careful to keep an eye on the seeds when you are toasting them, because once they start to turn brown they finish toasting very quickly and can burn easily.
If you love the taste of freshly-toasted sesame seeds, be sure to check out the Sesame broccoli recipe to see a quick and tasty sesame-infused broccoli side dish. Or if you’re looking for another slow carb salad for your summer barbecue, our Quinoa, black bean, and corn salad.
- 1 tablespoon raw sesame seeds
- 1 carrot, finely grated
- 1 pound package frozen shelled edamame (soy beans)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
In a medium saucepan, cover the frozen edamame with water and bring to a boil. Boil for 3 minutes, drain, and set aside in a medium-sized bowl to cool.
Heat a dry frying pan on medium heat, and add the sesame seeds.
Toast the sesame seeds, stirring constantly, until they turn a light caramel colour. Once they start to change colour watch them very closely because they can burn quickly.
As soon as the sesame seeds have finished toasting, set them aside in a bowl cool. Do not leave the sesame seeds in the frying pan or they will burn.
Combine the sesame oil, soy sauce, and rice vinegar a small bowl, mixing well.
Add the sesame oil mixture, grated carrot and toasted sesame seeds to the edamame mixture and mix well.