|Mushroom, sugar snap peas and edamame salad in a Asian dressing|
10 oz sugar snap peas
1 cup frozen shelled edamame
1/2 cup cilantro, finely chopped
2 teaspoons toasted sesame oil
1 tablespoon lemon juice
2 tablespoons canola oil
2 tablespoons lemon juice
1 teaspoon lemon zest
2 teaspoons soy sauce
1 tablespoon maple syrup
1/2 teaspoon cayenne pepper powder
Salt and pepper to taste
- Clean the mushrooms with a damp kitchen towel and cut them into thin slices. Place them in the serving bowl
- Trim the sugar snap peas to remove the fibrous string. Hold a paring knife in one hand and the sugar snap in the other, with the inside curve of the pod facing you, trim the top of the pea keeping it intact on one side and pull off the tough string that runs along the length of the pod.
- Place the trimmed sugar snap peas and the frozen edamame in a small sauce covered with water and 1/2 teaspoon kosher salt and cook on high for 5 minutes. Drain the water and transfer the peas and edamame to a bowl of ice cold water. This will stop them from further cooking and retain their vibrant green color. Drain them after 5 minutes and set aside.
- Mix all the ingredients for the dressing and toss the mushrooms in it with the cilantro. Refrigerate for 30 minutes. If you refrigerate for longer, the mushrooms will lose their crispness and become really soggy.
- Remove from the refrigerator and mix in the sugar snap peas and edamame with the toasted sesame oil and another tablespoon of lemon juice. Taste for seasoning and adjust accordingly.