Wakame, Edamame & Carrot Crunchy Salad

Name: Wakame, Edamame & Carrot Crunchy Salad
Yield: 4 servings
Cuisine: British
Ingredients: 1 cup Edamame *removed from pods; 1 cup chopped Carrots; 1 pinch Salt; 1/4 cup Dried Cut Wakame; 1 cup Frozen Corn Kernels; 2 tablespoons Sugar; 2 tablespoons Soy Sauce; 2 tablespoons Rice Vinegar; 1 tablespoon Sesame Oil

Hiroko Liston @hirokoliston

Melbourne, Australia

You thought that you were going to make this salad using frozen Mixed Vegetables? Sorry, but it won’t work. You can use Frozen Corn Kernels, but you can’t use frozen Peas and Carrot. If you can’t find Edamame (Young Soy Beans), dried Chickpeas can be used. Soak them in water over night and cook retaining the crunchiness.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

1 cupEdamame *removed from pods
1 cupchopped Carrots
1 pinchSalt
1/4 cupDried Cut Wakame
1 cupFrozen Corn Kernels
2 tablespoonsSugar
2 tablespoonsSoy Sauce
2 tablespoonsRice Vinegar
1 tablespoonSesame Oil

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Steps

1

Soak Dried Cut Wakame in cold water until soft, drain well. *Note: If Wakame pieces are large, break (or cut) into smaller pieces before soak.
2

Place Edamame and chopped Carrots in a bowl, add 1 pinch Salt, and toss to combine.
3

Add drained Wakame, Corn Kernels, and all seasoning ingredients. Mix well and set aside in a cool place or fridge for 1 to 2 hours. Mix and toss occasionally to marinate evenly.