Ingredients
- 6 to 8 cups of water
- 1 teaspoon of salt
- 2 cups of frozen shelled edamame
- 1/4 cup of rice wine vinegar
- 1 tablespoon of sesame oil (or 2 tablespoons of canola oil)
- 1 tablespoon of good quality soy sauce
- 1 tablespoon of honey (or agave nectar)
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 1/2 teaspoon of ground ginger
- 1 teaspoon of garlic-chili paste
- 1/8 cup of unsalted peanuts
- 1 tablespoon of toasted or raw sesame seeds
Method
1. Add salt to the water and then bring the 6 to 8 cups of water to a rolling boil. Add the edamame and allow it to cook for 5 minutes. Drain edamame and set aside.
2. Dressing: Meanwhile, in a small bowl, mix together the rice wine vinegar, soy sauce, oil, honey, salt, pepper, ground ginger and garlic-chili paste. Note: I personally don’t like the taste of sesame oil, so I used canola oil which has a very mild taste. Feel free to use which oil you like best.
3. In a large bowl, combine the grated carrot, edamame, and peanuts. Drizzle the dressing over top. Note: The dressing recipe made quite a bit, so you may want to only add half and see if it’s to your liking. Sprinkle sesame seeds over the salad.
4. Chill salad in the fridge overnight.
Source: adapted from Color Me Vegan by Colleen-Patrick Goudreau
