Edamame Mint Salad with Miso Dressing.


This would have to be my new favorite salad of the moment!! Fresh, green, light & healthful, all the qualities I love in my food.

Edamame beans are immature soy beans that grow in a pod.  In Japan the pods are shortly cooked in boiling water & then served smothered in sea salt with a cold beer as a bar snack. Elegant! Just as elegant was this new fresh summer salad last week served for lunch with no beer! Full of protein and is a meal in itself.  Yummy served with some slices of crunchy Nori seaweed or some cold soba noodles. Simplicity itself!

Ingredients: serves 2

1 bag frozen shelled edamame

( from your asian supermarket/ Fresh from the market in pods but I have never found them in Berlin)

1 small daikon radish

handful mungbeans sprouts

1 bunch fresh mint


1 dessert spoon of dark miso

1 tsp honey

1/4 cup water

1 tsp of roasted sesame oil

black pepper


To make the dressing whisk together the honey, miso & water until well combined. I wanted this dressing to be quite runny & thin so add more water if needed. Stir in the sesame oil & pepper and set aside.

Bring a pot of water to boil. When boiling add a teaspoon of salt &  the Edamame. Cook for 5 mins, run under cold water & drain. Sprinkle with large sized sea salt.

Put the Edamame in a bowl with the Daikon (peeled & cut into round slices then small quarters) & sprouts and add the dressing.Toss well so everything is well dressed.

Serve with mint leaves.


Thats it for now,








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