Edamame snap pea salad with sesame ginger dressing

• Vegetarian
• Gluten free

• Produce

  • 1 cup Carrots
  • 2 cups Edamame, frozen
  • 2 tsp Ginger, fresh
  • 1/2 lb Snap peas

• Condiments

  • 2 tsp Honey
  • 1/4 cup Soy sauce, low sodium

• Baking & Spices

  • 1 tsp Chili paste
  • 1 Sesame seeds, Toasted

• Oils & Vinegars

  • 1/4 cup Rice wine vinegar
  • 1/4 cup Sesame oil, toasted

Found on culinaryginger.com

Description

Directions

• To a mixing bowl add the ginger, sesame oil, rice wine vinegar, soy sauce, chili paste and honey. Whisk until mixed well. Set aside.
• Add ice and water to a large bowl (to cool the vegetables once cooked).
• Bring a large pan of water to a boil.
• Add the edamame and cook for 3 minutes, add the snap peas and cook for 2 minutes.
• Drain the vegetables and put immediately into the ice water for 5 minutes until cooled.
• Drain the vegetables, dry and add to a large bowl along with the shredded carrots.
• Toss with the dressing and serve garnished with toasted sesame seeds.