Pak choi, edamame bean and spring onion salad recipe
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.
Ingredients
- 8 baby pak choi
- 160 g 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
Details
- Cuisine: Japanese
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- 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.
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