alteRecipes.com recipe
derived from Heidi Swanson's
Super Natural Cooking
(Celestial Arts, 2007, page 138-139)
| 1. | wakame | 2 ½ Tablespoons |
| 2. | edamame (young soybeans), frozen |
10 ounces |
| 3. | carrots | 2, cut into matchsticks |
| canned soybeans | 1 15-oz. can, drained and rinsed |
|
| 4. | brown rice vinegar | ¼ cup |
| honey | 2 teaspoons | |
| olive oil | ⅓ cup | |
| salt | to taste | |
| 5. | baby lettuce | 2 handfuls |
1. Rehydrate the wakame in a bowl of water; when it's fully rehydrated (about 20 minutes), drain it and squeeze out as much water as you can.
2. Defrost the frozen edamame in boiling water; drain it and rinse it in cold water till it's completely cool
3. Put the edamame, the carrot matchsticks, and the drained and rinsed canned edamame into a serving bowl.
4. Whisk the vinegar, honey, and oil together till they form a dressing (2-3 minutes of vigorous whisking).
5. Let each person place a bed of baby lettuce on their plate and top with a generous spoonful of the wakame, edamame, and carrot mixture.