Eddie's mommy salad

  • Preparation Time25 mins
  • Cooking Time2 mins
  • Serves4
  • DifficultyEasy

For the dressing

60ml rice vinegar
1 tbsp wasabi powder
60ml soy sauce
60ml olive oil
2 tsp sugar
1 tbsp minced shallots
1 tbsp minced pickled ginger
1 tbsp hot sauce (recommended: Sriracha)

For the salad

450g shelled edamame
90g small diced red bell pepper
90g small diced daikon radish
90g small diced jicama
50g sliced spring onions
75g diced English cucumber
1) In a small glass bowl, combine all the dressing ingredients, whisking well with a fork to combine.

2) Bring a large pan of water to a boil over a medium heat and add the edamame. Blanch for 2 minutes. Drain and add to the bowl with the dressing.

3) In a medium non-reactive bowl, combine the remaining vegetables and add the edamame and the dressing.

4) Cover and refrigerate for at least 30 minutes, stirring occasionally. Transfer to a serving bowl and serve cold.

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