I often make this simple salad with ‘Ponzu’. Today I used leftover Boiled Soy Beans, but sometimes I use Edamame Beans. The other day I added Crispy Chilli Oil that I have been crazy about, and I was totally impressed with the improvement in the flavour. Crispy Chilli Oil makes anything taste better. I used ‘Lao Gan Ma’ brand Crispy Chilli Oil, which is not very spicy. If you like very spicy food, add some hot Chilli.
Makes
2 Servings
Ingredients
1 cup Cooked Soy Beans *See ‘Boiled Soy Beans’ recipe
*Note: Instead of Boiled Soy Beans, you can use Edamame Beans.
1/2 Continental Cucumber
1 small Carrot
*Note: You can add other vegetables such as Daikon, Cabbage, Spring Onion, Avocado, etc.
1 pinch Salt
1/2 tablespoon Toasted Sesame Seeds
2 tablespoons ‘Ponzu’ *OR 1 tablespoon Rice Vinegar & 1 tablespoon Soy Sauce
1 tablespoon Crispy Chilli Oil *I used ‘Lao Gan Ma’ brand Crispy Chilli Oil
Method
- Cut Cucumber and Carrot into small pieces, place in a mixing bowl, add 1 pinch Salt, mix to combine.
- Add Cooked Soy Beans and all other ingredients, and mix well. Enjoy immediately.
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