Edamame and Snap Peas with Sesame Ginger Dressing Recipe
Edamame, snap peas and shredded carrots all dressed in a sesame ginger dressing.
Ingredients
- 2 teaspoons fresh ginger grated
- ¼ cup (59 ml) toasted sesame oil
- ¼ cup (59 ml)rice wine vinegar
- ¼ cup (59 ml) low sodium soy sauce
- 1 teaspoon chili paste
- 2 teaspoons honey
- 2 cups (330 grams) frozen, shelled edamame
- ½ pound (227 grams) snap peas
- 1 cup (57 grams) shredded carrots
- Toasted sesame seeds
Instructions
- To a mixing bowl add the ginger, sesame oil, rice wine vinegar, soy sauce, chili paste and honey. Whisk until mixed well. Set aside.
- Add ice and water to a large bowl (to cool the vegetables once cooked).
- Bring a large pan of water to a boil.
- Add the edamame and cook for 3 minutes, add the snap peas and cook for 2 minutes.
- Drain the vegetables and put immediately into the ice water for 5 minutes until cooled.
- Drain the vegetables, dry and add to a large bowl along with the shredded carrots.
- Toss with the dressing and serve garnished with toasted sesame seeds.
Nutrition
Serving: 1/2 cup | Calories: 247kcal | Carbohydrates: 15g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Sodium: 672mg | Fiber: 5g | Sugar: 8g