Edamame are a great protein source for the summer. If you buy them frozen, all you have to do is defrost them and toss in a light dressing. Here, they are swimming in carrots with a hint of spiciness from the chili sauce and garlic and a dash of earthiness from the seaweed. This can be a light main dish, but you’ll probably want to supplement with fruit, a sandwich, or bowl of soup.
I simply ate the first serving from a bowl, but my leftovers will be eaten in spring rolls and wrapped in collard leaves.
Carrot Edamame Salad
1 1/2 c edamame, shelled and defrosted
4 carrots, scrubbed and shredded
1/2 c soaked kelp, or shredded seaweed of your choice
2 T rice wine
1 T oil
1/2 t mustard
1 small clove garlic, minced
1/4 t chili garlic sauce
1/8 t honey
Optional: garnish with toasted almonds or sesame seeds.
Linked to: It’s a Keeper