Description
A fresh and crunchy snap pea and edamame salad with a lemony miso ginger dressing. Perfect as a simple side salad, or for adding to grain bowls (or poke bowls!).
Ingredients
Units
Scale
- 12-16 ounces snap peas (2-3 cups after slicing)
- 4 green onions
- 10-12 ounces shelled edamame (fresh or thawed from frozen)
- 1/2 cup finely chopped cilantro
- 1 tablespoon sunflower seeds
- 1 tablespoon sesame seeds
- 1 tablespoon miso paste
- 1/2 lemon, juiced
- 1/2 tablespoon finely grated fresh ginger
- 1 clove garlic, finely minced or grated
- 2 tablespoons rice vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon maple syrup
- Optional: chili crisp, furikake, or seaweed gomasio for serving
Instructions
- Thinly slice veggies. Thinly slice the snap peas on the bias, or at an angle. Feel free to do a couple at once to speed it up! Set green onions on the cutting board and flatten them slightly with the side of your knife (also called "bruising" them). Thinly slice them on the bias, then transfer the peas and sliced green onions to a large bowl.
- Prep edamame. If shelled edamame is already cooked and fresh, simply empty from the package into the bowl. If frozen, boil in a pot of water (enough to cover edamame) for 2-3 minutes, then drain and rinse with cool water to stop the cooking process. Transfer to the bowl of peas and onions.
- Add cilantro and seeds. Add the finely chopped cilantro, sunflower seeds, and sesame seeds to the bowl and toss.
- Make miso dressing. Add miso paste, lemon juice, grated fresh ginger, garlic, rice vinegar, olive oil, and maple syrup to a jar. Shake vigorously until fully combined. Pour all over the salad and gently toss to coat. Eat up or transfer to the fridge for later!
Notes
- Blanching edamame. Takes a little more time, but you can blanch your edamame by boiling for 2-3 minutes in water, then drain and rinse with cool water to stop cooking. Usually I'll do this if I haven't thawed my frozen edamame in advance.
- Microplane. My favorite tool for finely grating garlic and ginger! I actually keep ginger root in the freezer and grate it on a microplane even if frozen, so it doesn't go bad too quickly in my fridge. I also won't judge if you use the jarred minced ginger. I love the one by The Ginger People!
- Storage instructions. Store this salad in an airtight container in the fridge for up to five days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dinner, Lunch
- Method: Chop, Combine
- Cuisine: Asian-inspired
Nutrition
- Serving Size: ~1 cup
- Calories: 222
- Sugar: 7.2 g
- Sodium: 10.5 mg
- Fat: 13.2 g
- Carbohydrates: 17.9 g
- Fiber: 6.6 g
- Protein: 11.9 g
- Cholesterol: 0 mg