CookEat Recipe
Cucumber and Edamame Salad
Cooked, chilled edamame, cucumber, cabbage and radish are tossed with a ginger, sake and vinegar dressing.
Method
Steps
Step 1
Use 120 g shelled frozen edamame, weighed without pods. Boil in 800 ml water for the full package time, usually 4–5 minutes, until tender. Drain, spread in a shallow container and refrigerate promptly to 4°C or below, about 30 minutes.
Step 2
Wash cucumber, cabbage and radishes; thinly slice cucumber and radishes and shred cabbage. Peel and grate ginger. Whisk all olive oil and vinegar with weighed sake and ginger.
Step 3
Toss chilled edamame and vegetables with all dressing. Rest for 3 minutes and serve four side portions; this uncooked sake dressing contains alcohol. Keep refrigerated until serving.
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Cooked 2 times