Soy Bean Salad is very versatile and you can season it with any sauce you like. ‘Crispy Chilli Oil’ and ‘Gochujang Mayo Dressing’ are really delicious. Today I used Japanese seasonings, that are Miso and Wasabi. I know many people don’t enjoy the spiciness of Wasabi. Add only a small amount, so that you will enjoy the distinct flavour of it, but it won’t kill your sinus.
Makes
4 Servings
Ingredients
2 cup Boiled Soy Beans *OR Edamame Beans
*Note: Today I used 1 cup each Boiled Soy Beans & Edamame Beans
1/2 Continental Cucumber
1 small Carrot
2 Spring Onions *finely chopped
*Note: Dried Cut Wakame and Toasted Sesame Seeds can be added. See the photo below.
Sauce
2 teaspoons Miso *I used White Miso
1 teaspoon Soy Sauce
1 teaspoon Sugar
1 teaspoon Sesame Oil
1 teaspoon Rice Vinegar
1 teaspoon Wasabi *alter the amount to suit your taste
Method
- Combine all the Sauce ingredients in a mixing bowl. *Note: Alter the amount of Wasabi to suit your taste.
- Cut Cucumber and Carrot into small pieces and add to the bowl. Add all other ingredients and mix to combine.
- *Note: The photo blow is the same salad but I added Dried Cut Wakame and Toasted Sesame Seeds.
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