Name: Garlicky Sesame Edamame Salad
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 12 oz frozen shelled edamame ((340g)); 1 tbsp white or black sesame seeds; 0.25 cup unsweetened shredded coconut ((25g)); 0.33 cup dry-roasted peanuts ((45g, or cashews), roughly chopped); 1 tbsp neutral-flavored cooking oil of choice; null null kosher salt (to taste); 1 null serrano pepper (or Fresno pepper, diced); 4 null scallions (top 1 inch trimmed and sliced thinly (save dark greens for garnish)); 3 null garlic cloves (finely chopped); 2 cup red cabbage ((160g), finely grated (optional)); 1.5 tbsp tahini; 1 tbsp agave nectar; 1 null medium lime (zested + juiced); 2 tbsp tamari (or soy sauce); 1 tbsp toasted sesame oil; 0.5 cup cilantro leaves and tender stems ((8g), chopped); 1 handful fresh mint leaves (torn (optional))

Instructions

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1

Cook the frozen shelled edamame (12 oz) per package instructions (typically boil for mins (4)). Drain. For a cold salad, rinse under cold water until cool, then shake colander well to remove excess water. Transfer the frozen shelled edamame (12 oz) to a serving bowl.
2

While the water boils and the frozen shelled edamame (12 oz) cooks, prep: dice the pepper (1 serrano); thinly slice the scallions (4); finely chop the cloves (3 garlic); chop the cilantro (0.5 cup); and make the dressing.
3

Make the dressing: In a small bowl, combine the tahini (1.5 tbsp), agave nectar (1 tbsp), lime (1 medium) (zested and 1 tbsp juiced), tamari (2 tbsp) and toasted sesame oil (1 tbsp). Whisk until smooth, adding more [lime juice] if desired. The dressing will be thin.
4

Heat a medium frying pan over medium heat (no oil yet). Add the white or black sesame seeds (1 tbsp), unsweetened shredded coconut (0.25 cup), and dry-roasted peanuts (0.33 cup). Toast briefly, stirring frequently, for about mins (2).
5

Now add the neutral-flavored cooking oil (1 tbsp) to the pan, followed by the pepper (1 serrano), scallions (4), cloves (3 garlic), and a pinch of [kosher salt]. Cook for 3 mins (2 to), stirring frequently, until the white or black sesame seeds (1 tbsp) and unsweetened shredded coconut (0.25 cup) are turning golden brown.
6

Take the mixture off the heat and pour over the frozen shelled edamame (12 oz). Add the red cabbage (2 cups), if using.
7

Re-whisk the dressing and pour over the frozen shelled edamame (12 oz) and red cabbage (2 cups), then toss to combine so that all is well coated.
8

Stir in the cilantro leaves and tender stems (0.5 cup) and fresh mint leaves (1 handful), if using. Season to taste with a pinch of [kosher salt] or squeeze of [lime juice] as needed. Enjoy!