Even though we eat a fair bit of frozen vegetables around here in the winter, I tend to give them short shrift on the blog. So this week I am going to put the spot-light on them for a bit of a change.
Ontario frozen edamame can be hard to find, but check your local health food store - they may have them. Mixed with cabbage and greenhouse peppers and lettuce (you could throw in a cucumber too if you like) they make a great substantial salad.
I've always tried not to put sugar in vegetable and salad recipes, but maybe my tahini was unusually strong/bitter; I really felt it needed a little smoothing out. It's up to you - maybe taste the dressing before you add it.
I assume this is the main body of the meal; it would go further as a side salad but it seems like a main dish to me with all those edamame in it. Maybe add the entire lettuce if using it as a side salad.
2 to 4 servings
30 minutes prep time
Make the Dressing:
1" piece ginger root
1 tablespoon tahini
2 tablespoons soy sauce
3 tablespoons apple cider OR rice vinegar
1 tablespoon mild vegetable oil
1 teaspoon toasted sesame oil
1 teaspoon sugar
black or chile pepper to taste
Peel and grate the ginger finely into a small mixing bowl or jam jar. Mix in the tahini and soy sauce, then mix in the remaining ingredients, stirring well after each addition.
Make the Salad:
2 cups frozen edamame, thawed
1/3 red, yellow, or orange greenhouse bell pepper
1 or 2 green onions
1 medium carrot
1 cup finely shredded Savoy cabbage
1/2 to 1 head greenhouse lettuce
Cook the edamame in boiling water for 3 minutes then drain them very well.
Meanwhile, dice the pepper. Wash, trim, and finely chop the onions. Peel and grate the carrot. Wash, drain, and shred the cabbage. Wash, dry, and chop the lettuce fairly finely. Mix all these in a salad bowl.
When the edamame are done, drain them and rinse them in cold water until cool. Drain well.
Toss the edamame into the salad with the dressing and serve.
Last year at this time I made Braised Tau Pok & Cabbage.