1 c. frozen, shelled edamame, soaked in hot water, drained
1 bunch cilantro, chopped (optional)
1 bunch mint, chopped (optional)
1 bunch scallions, green parts only, cut on the bias
20 fresh basil leaves, cut into chiffonade
1/2 c. raw sliced almonds
Asian Salad Dressing (recipe below)
Instructions
Make the dressing first (follows) and set aside.
Heat a large saute pan over high heat, add the oil, and wait until it begins to shimmer. Add the shiitakes and saute until wilted. Set aside and allow the mushrooms to cool.
Mix all the remaining ingredients in a large bowl, add the cooled mushrooms, and toss with the dressing. Serve.
To make the dressing, place all the following ingredients in a saucepan, bring to a simmer, and cook over low heat for about 10 minutes. Remove from heat and set dressing aside to cool. Strain the dressing and refrigerate until cold. (Makes 2 cups)
1 1/2 c. low sodium soy sauce
One 2-inch piece of ginger, peeled and chopped
1 bunch scallions, chopped
4 garlic cloves, crushed
1 Tbl. sesame oil
Juice 1 lime
1 Tbl. agave nectar
1 Tbl. corn starch mixed with 1/2 c. water
Originally Submitted
8/30/2012
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