Time 15m Yield 6 servings Number Of Ingredients 8 Steps:
Place frozen shelled edamame in a microwave-safe bowl with 2 tablespoons of water. Cover and cook on high for 6 to 8 minutes, stirring halfway through cooking time, When finished cooking, let sit covered for 1 minute. Transfer edamame to a bowl of ice water for 2 to 3 minutes. Drain. In a medium bowl, combine remaining vegetables. Add edamame when finished cooling and toss to combine. In a small bowl, combine salad dressing, wasabi, and soy sauce. Pour over salad and toss to combine.
Time 10m Yield 12 Number Of Ingredients 7 Steps:
Whisk rice wine vinegar, honey, soy sauce, wasabi paste, sesame oil, lime juice, and ginger together in a bowl to make dressing.
Time 10m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Mix soy sauce, vinegar, and sugar in a bowl until sugar is dissolved. Add sesame oil and wasabi paste; whisk well. Chill before using.
Time 5m Yield 1/2 cup Number Of Ingredients 6 Steps:
In a small liquid measuring cup or a glass jar with a tight-fitting lid, combine 1/4 cup water, the garlic, sugar, soy sauce, rice vinegar, sesame oil and wasabi paste. Whisk to combine, or, if using a jar, seal tightly and shake vigorously until emulsified. Taste and add more wasabi if you like; the wasabi flavor will intensify as the vinaigrette sits. Use immediately or refrigerate in an airtight container for up to 1 week. This tastes great with any green salad, of course, but also with raw, crunchy vegetables, like cucumbers, sugar snap peas and thinly sliced asparagus.
Time 10m Yield 2 Number Of Ingredients 6 Steps:
Place the butter lettuce in a salad bowl; add the pear, dried cherries, wasabi peas, sesame seeds, and poppy seed dressing. Toss to coat.
Time 10m Yield 3 cups Number Of Ingredients 6 Steps:
Place all ingredients but oil in blender. Blend for 2 minutes. With blender still running slowly drizzle in the oil until well blended. Refrigerate . Will keep for 2-3 weeks.
