Crunchy Spring Veg with Gingery Sesame Dressing

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Serves 4-6 | Takes: 20 min

INGREDIENTS

For the Salad

• 4 oz edamame, shelled

• 4 oz bag snap peas, cleaned and cut into 3rds

• ¼ head green cabbage, cut into ½ inch pieces

• 2-3 carrots, shaved with a peeler

• 4 radishes, sliced thin on mandolin

• 3-4 green onions, chopped

• 3 sprigs mint, chopped

• Small handful cilantro, chopped

• 2 tablespoons toasted sesame seed

For the Dressing

• ¼ cup rice vinegar

• ¼ cup ponzu

• 1 tablespoon gochugaru (korean chili flakes)

• 2 tablespoons sesame oil

• 2 tablespoons neutral oil

• 2 tablespoons honey

• 1 tablespoon grated ginger

INSTRUCTIONS

Make the Dressing

Whisk all the ingredients in a bowl or place them into a jar and shake well to combine. Set aside in the fridge while you prep the salad

Prepare the Veg

Cut the snap peas into thirds on a bias and blanch them along with the edamame in salted water for 2 minutes then drain, dry and chill well

Finish the Salad

Place the remaining ingredients in a bowl along with the chilled snap peas and edamame then toss with as much dressing as you like. Serve immediately for optimal crunch.