Sort ingredients
laurabucchieri
QR Code
Listen
Pdf
Wash (and trim) the sugar snap peas, then thinly slice on a bias. I swear, snap peas taste different sliced like this. Halve the cucumber and slice it into thin half-moons. Thinly slice the scallions on a bias — I just used the green parts of the scallions. Lastly, thinly slice the cilantro, aka chiffonade. Basically, just stack the cilantro leaves on top of each other, roll them into a tight bundle, and thinly slice across to create thin ribbons.
Add the prepped veggies, scallions, and cilantro to a large mixing bowl, along with the edamame and toasted slivered almonds. Set aside.
For the dressing, add all the dressing ingredients to a small blender and blitz together on high for 1 minute until emulsified. Alternatively, you can use an immersion blender for this. Taste and adjust for salt as needed.
Toss the salad with all the dressing and adjust for salt. If you feel like something is missing from the salad, it’s salt. I typically add a sprinkle of salt at this point. Serve immediately (or eat the whole thing as a snack).