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Edamame and radish salad

This edamame and radish salad is ideal on the side of sushi or teriyaki chicken. It’s very easy to make, ready within 5 minutes. It’s vegan, gluten-free and low-carb so fits in most diets.
Print Recipe
Prep Time 2 minutes
Cook Time 3 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large cup of fresh or defrosted edamame
  • 6 radishes
  • 3 spring onions
  • 1 Tbsp Kikkoman soy sauce
  • 1 Tbsp rice wine vinegar
  • 1 tsp Mirin or rice wine
  • 1 tsp sesame oil
  • 1 tsp lemon juice
  • 1 Nori sheet

Method
 

  1. Steam or blanch the edamame beans until tender, then rinse them under cold water. Drain and put them in a bowl.
  2. Cut the radishes into thin wedges then add these to the beans.
  3. Thinly slice the spring onions, then add to the beans.
  4. Add the soy sauce, rice wine vinegar, Mirin and sesame oil to the salad. Toss gently. Taste and adjust it to your liking - you can add some lemon juice too.
  5. Cut the nori sheet into thin strips and scatter these on top of the salad.