This edamame salad combines soybeans with a Vietnamese-style fish sauce and lemon dressing. Toasted brown rice adds whole-grain texture and crunch.
Blanch the frozen edamame in boiling water for 3 minutes. Drain and rinse under cold running water to keep it green.
Toast the cooked brown rice in a dry frying pan, stirring often, until lightly browned. Remove from the heat once crisp.
Whisk the fish sauce, lemon juice and sesame oil together to make the dressing. If you like, mellow its sharpness with a pinch of sugar.
Put the edamame, julienned carrot, thinly sliced red pepper and toasted rice in a bowl. Drizzle with the dressing, mix in the fresh cilantro and serve.
Stir the brown rice often as you toast it. If it catches on the bottom of the pan, it will turn bitter and spoil the salad’s aroma. Allergens: contains fish, soy and sesame (sesame oil).
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