You thought that you were going to make this salad using frozen Mixed Vegetables? Sorry, but it won’t work. You can use Frozen Corn Kernels, but you can’t use frozen Peas and Carrot. If you can’t find Edamame (Young Soy Beans), dried Chickpeas can be used. Soak them in water over night and cook retaining the crunchiness.


4 Servings


1 cup Edamame *removed from pods
1 cup chopped Carrots
1 pinch Salt
1/4 cup Dried Cut Wakame
1 cup Frozen Corn Kernels
2 tablespoons Soy Sauce
2 tablespoons Sugar
2 tablespoons Rice Vinegar
1 tablespoon Sesame Oil

  1. Soak Dried Cut Wakame in cold water until soft, drain well. *Note: If Wakame pieces are large, break (or cut) into smaller pieces before soak.
  2. Place Edamame and chopped Carrots in a bowl, add 1 pinch Salt, and toss to combine.
  3. Add drained Wakame, Corn Kernels, and all seasoning ingredients. Mix well and set aside in a cool place or fridge for 1 to 2 hours. Mix and toss occasionally to marinate evenly.