Garlicky Sesame Edamame Salad
From: Ian Seddon's Cookbook
🥘 Ingredients
- shelled edamame 12 oz
- tahini 1 ½ tbsp
- agave nectar 1 tbsp
- medium lime 1
- tamari or soy sauce 2 tbsp
- toasted sesame oil 1 tbsp
- white or black sesame seeds 1 tbsp
- unsweetened shredded coconut ¼ cup
- dry roasted peanuts or cashews 0.33 cup
- neutral-flavored oil 1 tbsp
- serrano pepper or Fresno chile pepper 1
- scallions 4
- garlic cloves 3
- Kosher
- red cabbage 2 cup
- cilantro leaves and tender stems ½ cup
- fresh mint leaves 1 handful
If you're using 16 oz shelled edamame, the sauce is quite flavorful and saucy, so it should be enough to coat more edamame. If it feels a bit dry, add a splash more of soy sauce and lime juice, and toss to coat. The cabbage is here to add some veggie action, but you can omit it. I prefer to use the large holes of a box grater to get a really fine grated cabbage, as it almost melts into the salad and doesn’t feel cruciferous. You can also use a mandoline, a food processor slicing disc, or a sharp knife to slice the cabbage. Not a fan of cilantro? Use 1/2 cup of mint or Thai basil instead. Storage: Once assembled, the salad can be stored in an airtight container and kept in the fridge for up to 4 days. If you make it with the cabbage, it will wilt after day 1 or 2. Storage: To maintain its freshness and crisp tenderness, store each of the components in separate containers in the fridge, then assemble when ready to serve: (1) Toss the edamame with the toasted aromatics and seeds/nuts, but not with the dressing, cabbage, or herbs. (2) Store the dressing in a separate airtight jar in the fridge. (3) Grate the cabbage and store it separately in a container in the fridge. (4) On the day of serving, bring the dressing to room temperature, re-whisk it, and toss it with the edamame and cabbage. Chop up the fresh herbs, add them to the salad, and toss.
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1Gather: shelled edamame , tahini , agave nectar , medium lime , tamari or soy sauce , toasted sesame oil , white or black sesame seeds , unsweetened shredded coconut , dry roasted peanuts or cashews , neutral-flavored oil , serrano pepper or Fresno chile pepper , scallions , garlic cloves , Kosher salt, red cabbage , cilantro leaves and tender stems , fresh mint leaves .
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2Cook the edamame per package instructions. (I typically boil the edamame for 3-4 minutes .) Drain the edamame. If you prefer a cold salad, rinse the edamame under cold water until cool. Shake the colander well to remove excess water. Transfer the edamame to a serving bowl.
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3While the water comes to a boil and the edamame cooks, prep anything else you can: dice the chile pepper; thinly slice the scallions (or very thinly slice the shallot/finely chop the red onion); finely chop the garlic; chop the cilantro.
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4Make the dressing: In a small bowl, combine the tahini, agave nectar, lime zest and 1 tbsp juice, tamari or soy sauce, and sesame oil. Whisk until smooth, adding a bit more lime juice if desired. The dressing will be fairly thin, that’s fine.
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5Heat a medium frying pan over medium heat (don’t add the oil just yet). Once hot, add the sesame seeds, coconut, and peanuts. Toast briefly, stirring frequently, about 2 minutes. Now add the neutral oil to the pan, followed by the chile pepper, scallions, garlic, and a pinch of salt. Cook for 2-3 minutes , stirring frequently, until the sesame seeds and coconut are turning golden brown. Take the mixture off of the heat to prevent overcooking and pour over the edamame. Add the cabbage, if using. Re-whisk the dressing and pour over the edamame, and toss to combine so that all the edamame is well coated.
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6Stir in the cilantro and mint, if using. Season to taste with a pinch of salt or squeeze of lime juice as needed.