Toasted Sesame Edamame Salad Recipe

Toasted sesame edamame salad

This is the spicy soy bean salad, revisited and revamped. Sadly enough, it has been almost a year since I’ve made this soy bean salad. I started to crave it because it reminds me of this time of the year, Spring, when things are fresh, and in season. This recipe is simple, light, and unrefined. I followed the recipe exactly from the original, and just spiked it with a little crunch, in the form of freshly toasted sesame, slivered almonds, and freshly shredded cabbage. The toasted sesame oil has a lot of flavor by itself, but you could add baked tofu to this dish, or even toss it in my sesame dressing used for the toasted sesame spinach salad a while back.

Ingredients

• 2 cups cooked soy beans, shelled and lightly salted
• 1 green bell pepper, chopped
• 1 green onion stalk, minced
• Handful of baby carrots, chopped
• Dash of cayenne pepper
• Dash of garlic powder
• Dash, or two of crushed red chili pepper flakes
• Drizzle of toasted sesame oil
• 2 heaping handfuls of shredded cabbage
• Handful of slivered almonds
• About 1 tablespoon sesame seeds

Directions

1. In a medium skillet, over a med-high heat, lightly toast the slivered almonds and sesame seeds together (they toast quickly, so watch closely, about 2-3 minutes)
2. Pour toasted almonds and seeds into a bowl, and set aside to cool
3. Mix the remainder ingredients together, top with toasted almonds and sesame seeds
4. For more flavor, drizzle more toasted sesame oil to salad