Snap Pea & Edamame Salad
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Servings: 4
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Calories: 97
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Meal Tags: Lunch, Make-ahead, Salad, Side
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Dietary Tags: Dairy-free, Egg-free, Nut-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 2 cups snap peas, halved
- 1 cup shelled edamame
- 1 carrot, peeled and julienned
- 1/2 tsp sesame seeds
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 2 tsp agave syrup
Preparation
In a steamer basket over 1 inch of simmering water, lightly steam the snap peas and edamame until they turn bright green, about 3 minutes. Transfer them to an ice bath and allow them to cool. Drain any excess water.
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.