Snow Pea, Edamame Bean and Radish Salad
Photography by Aaron McLean.
Serves: 8
INGREDIENTS
200 grams round green beans, stem trimmed off
1 cup podded, edamame (soy) beans
200 grams snow peas
4 radishes
Dressing
2 tablespoons mirin
2 tablespoons olive oil
1 tablespoon sweet chilli sauce
1 tablespoon lime juice
sea salt and freshly ground pepper
METHOD
Dressing: Whisk all the ingredients in a bowl and season.
Salad: Blanch the beans and peas separately in boiling well salted water until just tender. Drain and refresh in iced water. Drain again and dry on kitchen towels.
Thinly slice the green beans, snow peas and radishes and place in a bowl with the edamame beans. Add the dressing and toss to combine. Serve alongside Seared Beef with Wasabi and Lime Dressing or transfer to a separate serving bowl.
Pantry notes:
Bags of podded edamame beans can be found in the freezer section of Asian food stores and good supermarkets.
Mirin is a Japanese rice wine used to add mild sweetness. Available from Asian food stores or the international section of good supermarkets.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!