Inspired from a supermarket-bought takeaway salad in Amsterdam, this is a deliciously light main meal salad with edamame that’s full of tasty Oriental flavors, fresh flavors of radish and cucumber, plus strips of omelette for that extra finishing touch.
Coming from Vancouver with it’s significant Asian influence, edamame is something I have been enjoying for half my life. Even though I order it in restaurants here in Hamburg, I am always left feeling a little cheated. Only because it is literally so, so easy and just as good to make at home.
What is edamame?
Edamame is actually a Japanese dish of salted green soybeans boiled in their pods, something you’ll find served as a snack at your favorite sushi joint. The name “edamame” is also given to soybeans harvested while they are still young and soft. Soybeans are the other hand are harvested when fully mature and are what is used to make soy-based products (tofu, miso, soymilk, etc). So we are using edamame in our salad here. 😉
So what about making that tasty snack called edamame at home? Well, all you need is a package of frozen edamame (in the pod), sea salt, boiling water and less than 10 minutes of your time. And now that edamame have become more popular in Germany you can find it sold both shelled (this is new to me!) and in the pod in the frozen food section of Asian food stores and some larger supermarkets. Game on!
Asian-Style Salad with Edamame
Ingredients
- 1/2 cup frozen shelled edamame (75g)
- 4-5 radishes, cut into thin strips
- 1/2 an English cucumber, cut in half lengthwise, seeded, and thinly sliced
- 1 handful chopped Napa cabbage
- 1 handful baby arugula leaves
- 2 handfuls lamb's lettuce
- small bunch cilantro, leaves removed
- 2 large eggs, lightly beaten, cooked in a thin omelette and sliced
- sesame seeds, a mix of white and black look great, as garnish
For the dressing:
- 4 tablespoon lemon juice
- 2 tablespoon extra-virgin olive oil
- 1 teaspoon sesame oil
- 1 tablespoon soya sauce
- 1/2 teaspoon muscovado or coconut sugar
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
Method
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Cook the edamame in a medium pot of boiling salted water for 3-4 minutes; until slightly tender. Drain in a sieve and rinse under cold running water to stop the cooking.
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In a large bowl, toss the edamame together with the radishes, cucumber, Chinese cabbage, arugula leaves, lamb's lettuce, and cilantro.
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Prepare the omelette. Using a medium non-stick skillet heat about 1/2 a teaspoon olive oil over medium heat. Add the lightly beaten eggs and cook for about 2 minutes, stirring gently and lifting the edges to let the uncooked egg run onto the pan, flip and cook until the omelette is set. Slide onto a plate and cut into thin strips, then again crosswise into bit-sized pieces.
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To make the dressing, whisk together all the ingredients in a small bowl until well combined. Toss the dressing with the salad.
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Add the omelette strips to the salad and toss again. Garnish with sesame seeds, serve and enjoy!
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