Bamboo shoot and edamame salad
An average of 5.0 out of 5 stars from 1 rating
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 4
Fresh and easy to make, try Ching’s salad alongside your favourite chicken stir-fry or as part of a Chinese feast.
Ingredients
- 225g tin bamboo shoots, drained
- 100g/3½oz frozen edamame beans
- 2 tbsp vegan mayonnaise
- ¼ tsp shichimi pepper
- 1 red chilli, seeds removed, finely chopped
- 1 bunch fresh chives, finely chopped
- large pinch sea salt
Method
Add the frozen soya beans to boiling water for 3 minutes, then drain. Set aside and allow to cool for 20 minutes.
Drain the bamboo shoots, then slice them into 1cm/½in pieces and add to a bowl. Add the edamame, the cracked sea salt, vegan mayonnaise and shichimi pepper. Toss together well.
Garnish with the red chilli and chives. Serve immediately
