Snack · Japanese · 10 min
Edamame and Radish Salad with Sesame-Yuzu Vinaigrette
- Calories
- 211
- Protein
- 9g
- Carbs
- 30g
- Fat
- 6g
Ingredients
- 50 g Shelled edamame, steamed
- 60 g Cooked white rice, long-grain
- 50 g Radishes, thinly sliced
- 50 g Carrot, julienned
- 15 ml Rice vinegar and yuzu juice blend
- 3 g Toasted sesame oil
- 3 g Maple syrup
Method
- 01In a small mixing bowl, whisk together the rice vinegar, yuzu juice, sesame oil, and maple syrup until emulsified.
- 02In a separate bowl, combine the chilled steamed edamame, cooked white rice, thinly sliced radishes, and julienned carrots.
- 03Pour the dressing over the salad and toss gently until every grain of rice and vegetable is lightly coated in the aromatic, citrusy dressing.
- 04Let the salad rest for 5 minutes so the vegetables soften slightly and absorb the yuzu notes.
- 05Serve chilled in a small bowl, garnished with a pinch of toasted black sesame seeds if desired.
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