A funny story happened while I was making this…
The original recipe for this salad called for a dressing made with honey, and when I went to look for the honey in the cupboard, I noticed that it had crystallized at the bottom of the container. So being impatient, I stuck the container in the microwave and set it for 30 seconds on high power. 30 seconds– that’s not too long right?
Well, about 20 seconds in, as I was busy chopping veggies, I heard a pop come from the microwave. A four letter word came to mind, as I quickly rushed over to check out what had happened.
When I opened the door of the microwave I was greeted with a warped and broken honey container, now mostly empty, sitting in a lovely pool of its sticky innards. I quickly assessed the situation and came to the conclusion that the honey was no longer viable since it had spilt all over the microwave plate, and was now quietly steaming. Thankfully, my bottle of agave syrup came to the rescue as a quick substitution and all was not lost. As a result, I get to share this delicious Asian salad with you today!
If you have never used toasted sesame oil, go buy some right now. It adds such depth of flavour and quality to dishes that once you try it, you can never go back to the original. The dressing for the salad uses a healthy dose of the oil plus, garlic, soy sauce, and of course honey.
The broccoli really soaks up all the delicious flavours of the dressing, and the edamame adds a nice texture and flavour to balance out the rest of the vegetables. If you’ve never used edamame you can find it in the frozen foods section of your grocery store. You want to by the shelled kind:)
You can literally whip this tasty salad up in less than 10 minutes, which makes it a great addition to any weekday meal.
Simple Asian Salad with Edamame
4 tsp sodium-reduced soy sauce
2 tsp toasted sesame oil
2 tsp honey (or agave, if you’re like me)
2 cloves of garlic, finely minced
1 cup frozen edamame, thawed and drained according to package directions
1 cup diced sweet red pepper
1 cup broccoli, separated into bite-sized florets
1 cup snap peas, chopped into bite sized pieces
Chopped green onions to garnish (Optional)
In a small bowl, whisk together soy sauce, sesame oil, honey, and garlic until blended
In a large bowl add edamame, red pepper, broccoli, and snap peas. Pour dressing over vegetables and toss to coat well. Garnish with green onions as desired.
This can be eaten straight away, although I think if you let it sit in the fridge for a couple of hours it lets the flavours mingle and introduce themselves to each other.
Yield: 4 servings
(Adapted from Chatelaine: September 2012)