This salad could take on many different names depending on the greens you have available: “Edamame & Kale Salad”, “Edamame & Swiss Chard Salad”, “Edamame & Arugula Salad”. I do like that you get the crunch from the stalks along with the tender greens when using pak choi, however. It is easy to toss together and can be altered in so many ways. If I had avocado on hand, I would have added it to the salad. I also think some shavings of Parmesan or other aged cheese would be great too.
We hope you enjoy it!
Edamame & Pak Choi Salad
makes 2 large or 4 small servings
- 1 cup shelled edamame, thawed if frozen
- 1 small head of pak choi, thinly sliced, cleaned and drained well
- 1 scarlet salad turnip, cut into quarters and thinly sliced
- 1 medium scallion, thinly sliced
- 1 tablespoon hemp seeds plus more for garnish
- Splash of rice vinegar and vegetable oil
- Salt & freshly ground pepper
- Toss together the edamame, pak choi, salad turnip, scallion and hemp seeds. Dress with a little rice vinegar and oil and salt and pepper to taste. Toss again and taste, adjusting seasoning as needed. Divide between plates and garnish with additional hemp seeds.
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