Pak choi, edamame bean and spring onion salad recipe
by Katherine Marland | 0 comments | Print recipeTweet
A crisp, green and healthy salad. Ideally, the dressing for this salad should be made the day before it is needed to allow the flavours to develop fully.
At a glance
- Cuisine Japanese
- Recipe Type Salad
- Difficulty Easy
- Preparation time 10 mins
- Cooking time 5 mins
- Serves 4 people
- 8 baby pak choi
- 160 g (5.6oz) shelled edamame beans
- 8 spring onions, sliced diagonally
- 1 small bunch of coriander, chopped
- 1 tbsp sesame seeds
- 1.5 tsp wasabi paste
- 6 tbsp rapeseed oil
- 1.5 tbsp cider vinegar
- 1 lime, zest & juice
- 0.5 tsp dried chilli flakes
- 1 tbsp runny honey
- 1 garlic clove, crushed
- 1 tbsp root ginger, finely chopped
- 0.25 tsp salt
- 1 pinch freshly ground black pepper
- Mix together the dressing ingredients and whisk well (better still, put them in a jar, screw on the lid and shake vigorously) then set aside until needed, for a few hours if possible.
- Bring a pan of salted water to the boil and cook the edamame beans for 2 minutes then drain, refresh and set aside.
- Cut across the base of each pak choi and separate the leaves.
- Blanch in simmering water for 2 minutes until the leaves have wilted then drain and refresh.
- Divide the pak choi leaves between four bowls.
- Sprinkle with edamame beans, spring onions, chopped coriander and sesame seeds then pour over some sweet wasabi dressing and serve.
Click here for more information on Katherine Marland and the cookery courses she runs.
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