Description
This easy, crunchy, 15-minute Edamame and Snap Pea Salad with Miso Maple Dressing for a simple, Japanese-style side salad that goes beautifully with a whole host of Asian-inspired proteins and rice preparations.
Ingredients
Scale
- 200g frozen podded edamame, thawed
- 150g pack sugar snap peas
- 1 tbsp rice vinegar
- 1 tsp white miso paste
- 1 tsp maple syrup
- 1 tsp toasted sesame oil
- 1 tsp toasted sesame seeds
- 1 tsp dried chilli flakes
- sea salt, to taste
Instructions
- Slice the sugar snap peas on the bias, trimming off any brown bits from the tips.
- In the bottom of a large mixing bowl, whisk together the rice vinegar, miso paste, maple syrup, toasted sesame oil and a good pinch of salt. Focus particularly on breaking down the thick miso paste; it is what will emulsify the dressing!
- Add the edamame, sliced snap peas, toasted sesame seeds and dried chilli flakes, and toss so that everything is coated with the dressing. Taste to see if you want to add any more salt just before serving.