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.
Course
Salad, Side Dish
Category
Asian
Prep Time15minutes
Cook Time5minutes
Total Time20minutes
Servings4as a side
AutorElle
Ingredients
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:
4tablespoonlemon juice
2tablespoonextra-virgin olive oil
1teaspoonsesame oil
1tablespoonsoya sauce
1/2teaspoonmuscovado or coconut sugar
1tablespoongrated fresh ginger
1clovegarlic,minced
Method
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!