Cooked - Alice Zaslavsky’s Shaved Zucchini And Edamame Salad With Pickled Ginger

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Home Pricing Community My Recipes

Alice Zaslavsky’s Shaved Zucchini And Edamame Salad With Pickled Ginger

4.0

1 cup (150g) frozen mukimame (podded edamame) beans

4 small-to-medium zucchini, about 600g

½ cup coriander leaves and stems, roughly chopped

1 tbsp wasabi peas, lightly crushed in a mortar and pestle

1 tbsp pickled ginger, finely chopped

1 tbsp pickled ginger juice

2 spring onions, finely sliced

1 tbsp mirin

1 tbsp lemon juice

1 tbsp sesame oil

2 tbsp extra virgin olive oil, plus extra for drizzling

1½ tsp salt flakes

Bring a medium saucepan of well-salted water to the boil, then tumble in the mukimame and cook for 2 minutes. Drain and set aside.
Peel long strips of zucchini on the diagonal, using a julienne mandolin or peeler.
Put the zucchini, mukimame and the coriander into a bowl and add the dressing ingredients straight on top, giving everything a bit of a mix, then set aside until ready to serve.
Arrange the mixture on a platter, drizzling with any leftover dressing from the bottom of the bowl, and dressing with some extra olive oil.
Season with salt and pepper. Serve straight away, or leave to soften and get friendly.
Sprinkle with crushed wasabi peas just before it hits the table.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineAsian

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season☀️Summer

DifficultyVery Easy ⏰ 15m

Created 35 weeks ago

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