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COLORFUL EDAMAME SALAD
So easy and so delicious! Click HERE to watch me make it LIVE on UnchainedTV!
COLORFUL EDAMAME SALAD INGREDIENTS
Colorful Edamame Salad
Makes 5 cups
one 12-ounce package frozen shelled edamame
1 cup shredded carrot or red bell pepper (cut into thin slices)
3/4 cups frozen corn
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh mint
1/4 cup sliced green onions
1/3 cup rice vinegar
2 teaspoons coconut sugar
2 teaspoons Bragg’s Aminos or Soy Sauce
salt and black pepper to taste
1/2 teaspoon toasted sesame oil
2 teaspoons sesame seeds (unhulled or black, garnish)
- Bring about 5 cups water to boil. Add the edamame, and a dash of salt. Set the timer for 3 minutes.
- After 3 minutes, add the shredded carrots and cook them with the edamame for 2 minutes more, then add the corn, just to thaw and freshen. Drain well and set this mixture aside to cool for about 10 minutes. Meanwhile, chop your herbs (cilantro, mint, green onions) and set them aside and then prepare your dressing. In a small bowl mix together the rice vinegar, coconut sugar, Bragg’s Aminos and toasted sesame oil. Add salt and black pepper to taste if you like.
- Add the cooled edamame, corn, and carrots to a mixing bowl and add the prepared herbs and the dressing. Stir well then place into a serving bowl and garnish with sesame seeds.
- Chill for about an hour before serving to allow flavors to meld.