EDAMAME, BOK CHOY AND MANGO SALAD WITH ASIAN VINAIGRETTE

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Edamame, Bok Choy and Mango Salad with Asian Vinaigrette image

Provided by Damaris Phillips

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

1/4 cup rice wine vinegar
2 tablespoons soy sauce
1 teaspoon honey
1/4 teaspoon red pepper flakes
1 lime, juiced
2 tablespoons toasted sesame oil
1 cup shelled frozen edamame, thawed
1 cup bok choy, chiffonade, some greens reserved for garnish
1 green mango, peeled and julienned
1 tablespoon black sesame seeds

Steps:

  • In a medium bowl, whisk together the vinegar, soy sauce, honey, pepper flakes and lime juice until smooth. Slowly whisk in the sesame oil.
  • Add the edamame, bok choy and mango, and toss to coat with the dressing. Add the sesame seeds and toss again to combine. Serve garnished with the reserved bok choy greens.

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