CookEat Recipe
Edamame and Pak Choi Salad
Cooked, chilled edamame, pak choi, cabbage and radish are tossed in a sake vinaigrette. Lime wedges accompany the salad.
Method
Steps
Step 1
Use 80 g shelled frozen edamame, weighed without pods. Boil in 600 ml water for its full package time, usually 4–5 minutes, until tender. Drain and spread in a shallow container; refrigerate promptly to 4°C or below, about 30 minutes.
Step 2
Wash and dry pak choi, cabbage and radishes; finely shred greens and slice radishes. Cut washed lime into wedges. Whisk all olive oil and vinegar with weighed sake.
Step 3
Toss chilled edamame and vegetables with all dressing. Serve two portions with lime wedges and keep refrigerated until serving.
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Cooked 4 times