1lb Edamame (young soybeans)
½lb Napa Cabbage (chopped)
½lb Bok Choy (chopped)
½ cup Carrots (shredded)
1T Toasted Black Sesame Seeds
¾ cup Ken’s Mandarin Ginger Sesame Dressing
1t Sriacha Chile Sauce
¼t Kosher Salt
½ cup Daikon Radish (julienned, for garnish)
1 cup Wakame Seaweed Salad (for garnish)
1. Cook soybeans for 5 minutes in boiling salted water until they are cooked through. Chill completely.
2. Mix Sriacha Chile Sauce and Mandarin Ginger dressing together.
3. Mix all ingredients together. Season with kosher salt.
4. Serve in small bowl. Garnish with julienne daikon radish and wakame seaweed salad.