Eddie's mommy salad

  • For the dressing
  • 60ml rice vinegar
  • 1 tbsp wasabi powder
  • 60ml soy sauce
  • 60ml olive oil
  • 2 tsp sugar
  • 1 tbsp minced shallots
  • 1 tbsp minced pickled ginger
  • 1 tbsp hot sauce (recommended: Sriracha)
  • For the salad
  • 450g shelled edamame
  • 90g small diced red pepper
  • 90g small diced daikon radish
  • 90g small diced jicama
  • 50g sliced spring onions
  • 75g diced English cucumber
1) In a small glass bowl, combine all the dressing ingredients, whisking well with a fork to combine.

2) Bring a large pan of water to a boil over a medium heat and add the edamame. Blanch for 2 minutes. Drain and add to the bowl with the dressing.

3) In a medium non-reactive bowl, combine the remaining vegetables and add the edamame and the dressing.

4) Cover and refrigerate for at least 30 minutes, stirring occasionally. Transfer to a serving bowl and serve cold.

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