Wakame, Edamame & Carrot Crunchy Salad

Name: How to cook Wakame, Edamame & Carrot Crunchy Salad - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Wakame, Edamame & Carrot Crunchy Salad

You thought that you were going to make this salad using frozen Mixed Vegetables? Sorry, but it won’t work. You can use Frozen Corn Kernels, but you can’t use frozen Peas and Carrot. If you can’t find Edamame (Young Soy Beans), dried Chickpeas can be used. Soak them in water over night and cook retaining the crunchiness.

Ingredient

Food ration :

4 servings

1 cup

Edamame *removed from pods

1 cup

chopped Carrots

1 pinch

Salt

1/4 cup

Dried Cut Wakame

1 cup

Frozen Corn Kernels

2 tablespoons

Sugar

2 tablespoons

Soy Sauce

2 tablespoons

Rice Vinegar

1 tablespoon

Sesame Oil

Cooking instructions

* Step 1

Soak Dried Cut Wakame in cold water until soft, drain well. *Note: If Wakame pieces are large, break (or cut) into smaller pieces before soak.

* Step 2

Place Edamame and chopped Carrots in a bowl, add 1 pinch Salt, and toss to combine.

* Step 3

Add drained Wakame, Corn Kernels, and all seasoning ingredients. Mix well and set aside in a cool place or fridge for 1 to 2 hours. Mix and toss occasionally to marinate evenly.

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