This edamame salad brings pre-cooked, frozen soybeans together with a Vietnamese fish sauce and lime dressing, no stovetop needed. Toasted brown rice adds both a whole-grain bite and a bit of crunch to the bowl.
Drop the frozen edamame into boiling water and cook for 3 minutes, then drain and rinse under cold water to keep the bright green colour.
Toast the cooked brown rice in a dry pan, stirring often, until lightly browned; remove from the heat once it turns crisp.
Whisk the fish sauce with the lime juice and sesame oil to make the dressing; a pinch of sugar can soften the sharpness if you like.
Combine the edamame with the julienned carrot, sliced red bell pepper and toasted rice in a bowl, drizzle with the dressing and toss with fresh coriander before serving.
Stir the brown rice often while toasting it; if it catches at the bottom it turns bitter and spoils the aroma that carries through the salad. Allergens: contains fish and soy.
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