Name: SESAME MISO EDAMAME SALAD
Prep time: 20 min
Total time: 20 min
Ingredients: 1 lb shelled edamame (thawed if frozen); 1 english cucumber, diced into small cubes; 4 green onions, chopped; 2 cups sugar snap peas, thinly sliced; 1/4 cup sesame oil; 2 tbsp white miso paste; 2 tbsp maple syrup; 2 tbsp coconut aminos, tamari, or soy sauce; 2 tablespoons rice vinegar; juice of 1/2 lime; 1 tbsp minced ginger (or 1 tsp ground); 1 minced garlic clove or 1/2 tsp garlic powder; 1/2 tsp black pepper; 2 tsp sesame seeds; salt to taste

<em><em>This summer I've been doing a series over on Instagram where I've developed no-bake lunches you can make during the warm weather. This sesame miso edamame salad is my latest no-bake recipe and it truly could not be easier to make. It's perfect for a summer day and you can have it for a work lunch, or keep it in a cooler over ice and you’ll have a simple, protein packed lunch to enjoy on-the-go, like at the beach or pool! What really makes this one, in my opinion, is the sesame miso dressing. You're going to want to add it to EVERYTHING, and I definitely won't stop you. I hope you enjoy!!</em></em>

SESAME MISO EDAMAME SALAD

lb shelled edamame (thawed if frozen)

green onions, chopped

sugar snap peas, thinly sliced

sesame oil

tbsp white miso paste

maple syrup

tbsp coconut aminos, tamari, or soy sauce

rice vinegar

juice of 1/2 lime

tbsp minced ginger (or 1 tsp ground)

garlic garlic powder

tsp black pepper

tsp sesame seeds

salt

Add the edamame, cucumber, green onions, and snap peas to a mixing bowl and set aside.

Prepare the dressing by adding the sesame oil, miso paste, maple syrup, coconut aminos, rice vinegar, lime juice, ginger, garlic, pepper, and sesame seeds to a small bowl or jar. Whisk together, then season to taste with salt.

Pour the dressing over the edamame mix and toss to coat. Enjoy immediately or store in an airtight container in the refrigerator for up to 4 days. Serve chilled.

sesame miso edamame salad

Prep Time: 20 minutes

Total: 20 minutes

Servings: 5

Author : jenneatsgoood

Ingredients

Instructions

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