A light and healthy salad with edamame that's full of tasty Oriental flavors, plus fresh radish and cucumber, Chinese cabbage, and strips of fried omelette.
Salad, Side Dish
Servings4as a side
1/2cupfrozen shelled edamame (75g)
4-5radishes,cut into thin strips
1/2an English cucumber,cut in half lengthwise, seeded, and thinly sliced
1handful chopped Napa cabbage
1handful baby arugula leaves
2handfuls lamb's lettuce
small bunch cilantro,leaves removed
2large 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:
2tablespoonextra-virgin olive oil
1/2teaspoonmuscovado or coconut sugar
1tablespoongrated fresh ginger
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.
In a large bowl, toss the edamame together with the radishes, cucumber, Chinese cabbage, arugula leaves, lamb's lettuce, and cilantro.
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.
To make the dressing, whisk together all the ingredients in a small bowl until well combined. Toss the dressing with the salad.
Add the omelette strips to the salad and toss again. Garnish with sesame seeds, serve and enjoy!