Edamame & Cucumbers
Posted: | Categories: Recipes | Tags:salad vegan
Edamame & Cucumbers
Melissa Ben-Ishay
My little one loves eating sheets of nori with her salmon, so we always have it in our pantry. I wanted to use furikake for this recipe but didn’t have any left, so those sheets were the perfect substitute. This salad would pair perfectly with salmon and rice for the perfect dinner, and save the leftovers to add to a bowl the next day. It’s so good.
Ingredients
1 cup frozen shelled edamame
4 mini cucumbers
1 large or 2 regular sized scallions, chopped
Juice of 1 lemon
2 tablespoons toasted sesame oil
1 tablespoon white miso paste
2 garlic cloves, grated
2 tablespoons rice vinegar
2 tablespoons nutritional yeast
½ teaspoon salt
Black pepper
1 teaspoon sesame seeds (white & black)
5 small sheets nori, cut into thin strips
Directions
- Bring a pot of water to a boil and add the frozen edamame. Cook for 3 minutes, then drain.
- While the edamame cooks, cut the cucumbers into quarters and chop to about the same size as the edamame. Chop the light green and white parts of the scallions into ¼” pieces. Add all of it to a bowl.
- In a small bowl, whisk together the lemon juice, sesame oil, miso paste, garlic, vinegar, nutritional yeast, salt, and a few turns of black pepper.
- Pour the dressing over the salad and top with sesame seeds. Cut the nori into thin strips, then sprinkle over the salad. Serve immediately or store in an airtight container for up to 4 days.
