Edamame Chilli Lime Salad

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This is a bit of a rip-off on a salad sold at an upper-end-of-the-market British supermarket. It's zingy, filling and very healthy - full of protein, digestive aids and vegan.

Serves: 4

Preparation time:
Cooking time:

Dietary guidance: v v 

Tags: starter · lunch · japanese ·


200g Baby Soya Beans (I used frozen ones)
50g Green Beans, cut into thirds
50g Sugar Snap Peas, halved
8cm Cucumber, diced
75g Peas
2 tbsps Sweet Chilli Sauce
1 tbsp Red Wine/Sherry Vinegar
1 tbsp Tamari/Soy Sauce
1 tbsp Olive Oil
1 Lime's Juice & Zest
1 inch Fresh Ginger, grated


Cut up all the vegetables into the desired sizes.
Boil enough water in a pan to cover all the beans and the peas.
Cook rapidly, leaving them crunchy (usually about 5 minutes).
Throw into a sieve and run under cold water.
Set aside in a bowl. Add the cucumber.
Prepare the dressing in another bowl. Add all the remaining ingredients and whisk.
Pour the dressing over the vegetables and mix together.
Allow to marinate in a fridge or a cool place for 2-3 hours.


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