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


Toss the edamame, carrots, and seaweed together. Mix the vinegar, oil, mustard, garlic, chili garlic sauce, and honey together. Stir the dressing into the vegetables.

Optional: garnish with toasted almonds or sesame seeds.

Linked to: It’s a Keeper

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