- Snap Pea & Edamame Salad
Snap Pea & Edamame Salad
Meal Tags: Lunch, Make-ahead, Salad, Side
Dietary Tags: Dairy-free, Egg-free, Nut-free, Pescatarian, Vegan, Vegetarian
- 2 cups snap peas, halved
- 1 cup shelled edamame
- 1 carrot, peeled and julienned
- 1/2 teaspoon sesame seeds
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 2 teaspoons agave syrup
In a steamer basket over 1 inch of simmering water, lightly steam the snap peas and edamame until they turn bright green and tender, about 3 minutes. Transfer them to an ice bath and allow them to cool. Drain.
In a large bowl, combine the snap peas, edamame, carrot, sesame seeds, sesame oil, rice vinegar, soy sauce, and agave syrup. Toss well.
Serve immediately or store in the refrigerator for up to 3 days.