Soy Ginger Edamame Salad

Name: Soy Ginger Edamame Salad
Prep time: 20 min
Total time: 20 min
Yield: Serves 4 as part of a multi-course meal or for lunch
Ingredients: 4 tablespoons finely chopped fresh coriander leaves (cilantro); ½ cup (85 g) chopped red bell pepper; 1 tablespoon plus 1 teaspoon unseasoned rice vinegar or white vinegar; 2½ cups (375 g) shelled frozen edamame (green soybeans); 4 tablespoons green onion (scallion), finely chopped (green and white parts), plus more for garnish; ½ cup (60 g) jicama, peeled and cubed; 2 tablespoons freshly squeezed lime juice; 1 tablespoon plus 1 teaspoon olive or canola oil; 2 tablespoons toasted pine nuts; 1 teaspoon peeled and minced fresh ginger; 1 teaspoon dark sesame oil; 4 tablespoons soy sauce; Salt and pepper, to taste

Preparation info

Serves
4
as part of a multi-course meal or for lunch

Difficulty
Easy
Ready in
20 min

Appears in

Katie Chin's Everyday Chinese Cookbook

By Katie Chin

Published 2016

About

Our friends Rich and Adam had just moved into a fabulous new house and had been unpacking all week. When we offered to bring over dinner, we knew they were longing for something other than takeout that was light, healthy and nutritious. This recipe was a great choice for that hot summer day! It couldn’t be easier to make; it’s just three main ingredients—edamame, red bell pepper, and jicama—accompanied by green onion, pine nuts and fresh coriander leaves, a

Ingredients

Vegan
Summer

Ingredients

Method