Japanese Edamame + Radish Salad

Vibrant and simple, this salad is packed with flavour. Edamame beans are an excellent source of protein and have so much bite. They pair beautifully with the sweet Asian dressing and the crisp crunch of baby radish. I like to use black sesame seeds becuase they add such a pop of colour, but you can also use white. (when using white sesame seeds I dry toast them in a small pan for a minute or two to enhance the flavour). Sesame seeds are an excellent source of calcium and support health bones, especially during menopause.

Ingredients

For the salad

100g edamame beans

1/2 cucumber

handful of baby radishes // thinly sliced

 

For the dressing

Juice of 1 lime

2 tbsp tamari soy sauce

2 tsp of raw honey

1 tbsp sesame oil

1 thumb fresh ginger

2 spring onions

2 tsp sesame seeds (black ones look good if you have them)

fresh coriander

 

Method

Firstly, make your dressing; (if you are serving this salad with firm tofu, salmon or chicken, please not that the dressing can be doubled up and also used as a marinade).

Add the tamari soy sauce, honey, sesame oil and lime juice to a small bowl. You can add a couple of tbsp of water to dilute a little if you like. Next grate the ginger, finely slice the spring onion and chop half the coriander and add them to the bowl. Whisk everything so it is well mixed.

 

Next, finely dice and slice your cucumber and radishes. Place them in a large bowl. Then add in your fresh edamame beans. (If you are using edamame beans from frozen; I always have a bag in the freezer; simply boil the edamame for 3-4 mins on the hob, drain, cool and add to the bowl). Next, sprinkle in the sesame seeds and pour over your dressing mixing everything really well before sprinkling any remaining sesame seeds and coriander on top to finish.