Asian Edamame and Carrot Salad
54
This quick and easy salad is packed with great flavour, and it's so refreshing.
Ingredients
| 2 | cups |
edamame (green soybeans)
1 package |
* |
| 1 | medium |
carrots
peeled and slice into match sticks |
* |
| 4 | cups |
romaine lettuce
torn into bite size pieces |
* |
| Dressing: | |||
| ¼ | cup |
olive oil, extra-virgin
|
* |
| 2 | tablespoons |
rice vinegar
|
* |
| 1 | tablespoon |
maple syrup
|
* |
| 1 | clove |
garlic
a small clove, minced |
* |
| ½ | teaspoon |
ginger
peeled and freshly grated |
* |
| 1 | tablespoon |
soy sauce, dark
|
* |
| ½ | tablespoon |
sesame oil
|
* |
| 1 | teaspoon |
sesame seeds
toasted, plus extra for sprinkling |
* |
| ¼ | cup |
cilantro
freshly chopped |
* |
Directions
Boil the edamame according to the direction on the package. It usually takes about 10 minutes.
Meanwhile in a small bowl, mix together all dressing ingredients until well combined.
Once the edamame is done, drain well, and rinse under cold water. Peel the shells.
In a medium size mixing bowl, add edamame and carrot.
Pour most of the dressing over, and toss to combine. Reserve 1 to 2 tablespoon.
In another bowl, toss the lettuce with reserved dressing.
Place the lettuce onto serving plates, top with seasoned edamame and carrot.
Sprinkle with more sesame seeds.
Serve.
