Edamame salad with sesame dressing

Ingredients

For 2 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 340 g frozen shelled edamame
• 1 tbsp sesame seeds
• 25 g unsweetened desiccated coconut
• 45 g roasted peanuts
• 1 tbsp vegetable oil
• 1 fresh chilli, optional
• 4 spring onions
• 3 garlic cloves
• 160 g finely shredded red cabbage
• 1½ tbsp tahini
• 1 tbsp agave syrup
• Zest and juice of 1 lime
• 2 tbsp tamari
• 1 tbsp toasted sesame oil
• 8 g chopped coriander
• Mint and salt to taste

Step-by-step method

1. Cook edamame according to the packet, usually 3–4 minutes, and drain thoroughly. Do not use the pods.
2. Chop chilli, garlic and spring onions, reserving the dark green parts for finishing.
3. Whisk tahini, agave, lime zest, one tablespoon of juice, tamari and sesame oil into a smooth dressing.
4. Toast sesame seeds, coconut and peanuts in a dry pan for about 2 minutes. Add vegetable oil, garlic, spring onions and chilli and cook for another 2–3 minutes.
5. Transfer the warm mixture to a bowl with edamame and red cabbage. Toss with the dressing.
6. Finish with coriander, mint and spring onion greens. Adjust lime and salt and serve in two generous portions.