Please use Boiled Soy Beans OR Edamame Beans (Young Soy Beans) for this salad. Crunchy Vegetables are suitable for this salad as the Boiled Soy Beans and Edamame Beans are crunchy. You can season this salad with your favourite dressing, but today I used the same Gochujang Mayo Dressing that I used for ‘Cabbage & Nori Salad’.
3 to 4 Servings
2 cups Boiled Soy Beans *OR Edamame Beans
*Note: Today I used 1 cup each Boiled Soy Beans & Edamame Beans
1/2 to 1 Cucumber
1/2 to 1 Carrot
1 pinch Salt
1 to 2 Spring Onions *finely chopped
2 tablespoons Dried Cut Wakame
Gochujang Mayo Dressing
1 to 2 teaspoons Gochujang (Korean Spicy Miso)
1 teaspoon Soy Sauce
1 teaspoon Sesame Oil
1/2 teaspoon Rice Vinegar
1 & 1/2 tablespoons Japanese Mayonnaise
- Combine all the Dressing ingredients in a small bowl. *Note: Alter the amount of Gochujang (Korean Spicy Miso) to suit your taste.
- Cut Cucumber and Carrot into small pieces and place in a mixing bowl. Add Salt and Soy Beans (OR Edamame Beans), and mix to combine.
- Add Spring Onion, Dried Cut Wakame and the Dressing, and mix to combine.
- *Note: Dried Cut Wakame will get soft and retain firmness when mixed with other ingredients. If you want Wakame absolutely soft, you need to soak it in water until soft, then squeeze to remove excess water before you add it to the salad.