This post is a follow up to the Salmon Teriyaki I posted yesterday. This was the side dish my wife requested. As is my nature, this was a perfect request because it fully rounded out the Asian theme of the meal. All we needed was saki for the perfect finish. Next time with more planning.
This Edamame Salad has great texture and a great bite to it. I love the contrast of color that the carrots provide. The dressing is light, yet packed with flavor. It is amazing sometimes how you need only a few ingredients to create deep flavor. The dressing gives you tang, acidity and sweetness. A great trio.
This is a really cool salad. Mainly because there is no lettuce in the salad. I have to explore this idea more with different ingredients. Can anyone share in the comment section below salads you have made without lettuce? Feel free to leave the link for me and other readers to check out. I have also asked a number of my Food Blogger friends from a Facebook group Enjoying Yummy Recipes to share their non-salad recipes with me so I could share them with you. So interspersed in this post are links to their creative recipes and a few pictures sprinkled in too. Hope you enjoy their ideas as well.
- 1 Tbsp sesame seeds
- 1 carrot
- 1 pound package frozen shelled edamame
- 1 Tbsp sesame oil
- 1 Tbsp rice vinegar
- 1 Tbsp 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.
- Shred the carrot.
- Combine the sesame oil, soy sauce, and rice wine vinegar in a bowl. Stir well.
- Add the shredded carrot to the edamame mixture and mix.
- Pour over the edamame.
- Add the sesame seeds.
- Serve and enjoy!
Vegetables in Dish.