After a few years in the classroom, I discovered that most kids will eat just about anything, including grains and vegetables, once it’s been drizzled with toasted sesame oil. This dish is high in protein and takes very little time to prepare. It can be served cold or at room temperature, which makes it convenient for lunch boxes.
Poppin’ Edamame Salad
Servings
4 Servings
Ingredients
- One 10-ounce bag of shelled edamame frozen
- 1 cup corn kernels fresh; frozen and thawed; or canned
- 1 large carrot or 10 baby carrots diced
- 1 tablespoon freshly squeezed lemon juice about 1/2 lemon
- 1 tablespoon mirin
- 2 teaspoons rice vinegar
- 3 tablespoons toasted sesame oil
- 1/8 teaspoon kosher salt or sea salt
- Freshly ground pepper to taste
- Optional: 1 tablespoon fresh cilantro chopped
Instructions
Preparation
- 1 ADULTS:Cook the edamame according to package directions. Drain and transfer theedamame to a medium-sized bowl to cool for about 10 minutes.2 KIDS 2 and up:Add corn and carrots to the edamame. In a separate bowl, whiskthe lemon juice, mirin, rice vinegar and sesame oil together. Pour the dressing overthe vegetables and stir to combine. Season with salt and pepper (and fold in the cilantro, if using).3 Serve immediately or store in the refrigerator for up to 5 days in asealed container.
Special instructions
- After a few years in the classroom, I discovered that most kids will eat just about anything, including grains and vegetables, once it’s been drizzled with toasted sesame oil. This dish is high in protein and takes very little time to prepare. It can be served cold or at room temperature, which makes it convenient for lunch boxes.
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