1 pound Edamame (young soybeans)
1/2 pound Napa Cabbage, chopped
1/2 pound Bok Choy, chopped
1/2 cup carrots, shredded
1 tablespoon toasted black sesame seeds
3/4 cup Mandarin Ginger Sesame Dressing, Ken’s
1 teaspoon Sriacha Chile Sauce
1/4 teaspoon kosher salt
1/2 cup daikon radish, julienned, for garnish
1 cup wakame seaweed salad, for garnish
Cook soybeans for 5 minutes in boiling salted water until they are cooked through.
Mix Sriacha Chile Sauce and Mandarin Ginger dressing together.
Mix all ingredients together.
Season with kosher salt.
Serve in small bowl.
Garnish with julienne daikon radish and wakame seaweed salad.