1lb.Bag shelled edamameblanched in boiling salted water for one minute and then run under cold water
2cupsCarrotsshredded
1cupRed cabbageshredded
6oz.Pea shootsor bean sprouts
2tbspSesame seeds
1-1/2cupsRice wine vinegar and sesame vinaigretteblack or white or a mixture of both
Rice Wine Vinegar & Sesame Vinaigrette:
3/4cupRice Wine Vinegar
1/2cupSesame oil
1/4cupSoy sauce
1tbspWasabi powder
1 tbspHoney
1tspfresh Gingerminced
2tbspScallionsthinly sliced green part
to tasteSalt
Instructions
Rice Wine Vinegar & Sesame Vinaigrette:
In a salad dressing shaker or a jar with a tight fitting lid, combine all ingredients and shake vigorously until mixed.
Salad:
In a large bowl, combine iceberg lettuce, edamame, carrots, and cabbage. Toss with vinaigrette and garnish with pea shoots or bean sprouts and sesame seeds.
Notes
Chapoquoit Grill has provided this recipe and is located at 410 Route 28A in West Falmouth. This recipe also appeared in the 2014 Early Summer issue of Cape Cod HOME.