We serve this salad cold on warm days and at room temperature on normal days. It's filled with crunch from the bean sprouts, sweetness from the snow peas, and heartiness from the edamame. It's simple and can be dressed up with extra ingredients if you have them on hand. Add some mint to pair with the sweetness, bell pepper for a splash of color, or even rice noodles and more dressing to make it an entrée. Try it at its most basic first and have fun from there.
Ingredients
- 1-pound snow peas strings removed
- 8 oz edamame steamed
- 1 8 oz bag mung bean sprouts
For Dressing
- 4 tablespoons Gluten free Tamari
- 2 Tablespoons rice wine vinegar
- 4 Tablespoons Toasted Sesame Oil
Extras
- 1 bunch mint picked
- 1 red bell pepper cut into thin strips
- 1 pack of rice noodles cooked (double dressing for this application
Instructions
Bring 6 quarts of salted water to a boil, while waiting for water to clean the snow peas.
Make an ice bath. Put asparagus in boiling water and boil for 2 minutes or until tender. Scoop out and put in ice bath for 5 minutes to stop cooking. Drain from ice bath so the flavor does not dilute, you just cooked them perfectly!
Steam Edamame following directions and let cool
Make dressing by combining Tamari, Rice Wine Vinegar and Sesame Oil, taste it and adjust to your palate
Toss together Snow Peas, Edamame and Bean sprouts and mix in dressing.
Make sure to dress this half an hour before you want to serve it so the flavors meld together. Can be chilled in refrigerator if it’s a hot day!
Feel free to add any of the extras and make this salad yours.