Edamame salad

Ingredients for 2 servings:

• 400 g edamame or about twice the amount of pods
• ½ cucumber(s)
• 1 carrot(s)
• 3 spring onions
• 1 piece(s) ginger root, thumb-sized, peeled and grated
• 1 garlic clove(s), peeled and finely chopped
• 1 tsp Sambal Oelek, alternatively 1 chopped chili pepper, depending on the desired spiciness
• 2 tsp sesame oil
• 3 tsp rice vinegar or mild apple cider vinegar
• 2 tbsp soy sauce, Japanese
• 1 tsp maple syrup or agave syrup
• 1 bunch of coriander leaves for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 33 minutes

Thaw the edamame and, if necessary, remove them from the pods and pour boiling water over them. After 3 minutes, drain the edamame in a sieve, rinse them with cold water, and let them drain. Deseed the cucumber and cut them into long, thin strips using a spiralizer. Repeat the process if necessary. Peel the carrot and do the same. Thinly slice the spring onions, including the green parts. Mix together a dressing from the ginger, garlic, sambal oelek, sesame oil, rice vinegar, soy sauce, and maple syrup/agave syrup. Place the edamame, cucumber, carrots, and spring onions in a bowl. Stir in the dressing and sprinkle with the torn cilantro. Let everything marinate briefly. The salad will keep in the refrigerator for several days.