Edamame Salad with Sesame and Ginger

Bright green beans with a firm bite, coated in a glossy, deep soy dressing. The heat of ginger and toasted sesame notes wake up the palate.

• Prep time: 15 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 263
• Protein: 17 g
• Carbs: 17 g
• Fat: 16 g

Ingredients

• 500 g edamame ( shelled )
• 3 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 3 tbsp soy sauce
• 2 tbsp Sesame oil
• 1 tbsp Rice vinegar
• 1 tbsp sesame seeds ( toasted )
• 1 tsp Ginger ground
• 1 piece Thai chili optional ( seeded and minced )
• 1 tbsp Fresh ginger ( grated )

Instructions

1. Cooking the beans

   Plunge the edamame into well-salted boiling water. Remove them as soon as they float to the surface and are still firm. Cool immediately in ice water to set the green color.

2. Preparing the dressing

   In a bowl, mix the soy sauce, rice vinegar, and sesame oil. Add the ground ginger, grated fresh ginger, and finely sliced Thai chili. The emulsion should be fluid and homogeneous.

3. Assembly and resting

   Carefully drain the edamame. Mix them with the sauce and the chopped green onions. Sprinkle with sesame seeds. Let rest so the beans soak up the marinade.

Chef's tips

• Do not overcook the edamame; they should remain 'al dente' to the bite.
• If using frozen edamame, rinse them under warm water before blanching.
• Add a drop of lime juice at the last moment for an extra fresh note.

Storage

Keeps for 48 hours in the fridge in an airtight container. The flavor develops after a few hours in the refrigerator.