Sort ingredients
sarahwalker
QR Code
Listen
Pdf
For the dressing, add the chili crisp, soy sauce, sesame oil, rice vinegar, sugar, garlic, ginger, cilantro, green onions and sesame seeds to a bowl and mix to combine.
For the salad, slice the green part of the green onions, lengthwise into thin slices. Place the slices in a bowl and cover with cold water. Cover and refrigerate from a minimum of 15 minutes up to 24 hours.
In the meantime, bring a pot of water to a boil and add the frozen edamame. Bring the water back to a boil and cook the edamame for 3 minutes. Drain and rinse with cold water. Set aside to cool completely.
Chop the tomatoes into bite size pieces
Add the edamame and tomatoes to the dressing and toss to combine.
Remove the green onions from the fridge and drain.
Plate the edamame and tomato mixture. Top with the sesame seeds and top with the curly green onion slices.