Secret Recipe Club: Carrot, Edamame and Snow Pea Salad

It was a hot & sweaty 85 degrees with a random spotty shower on Friday, Scott and I were both off. We slept in, did some cleaning around the house and headed to Menard’s. Oh so exciting. But it was a project that had to be done before our party on Saturday.

Fix the deck. Ugh. This was the one major issue that came up on our inspection when we bought the house. The deck would need additional support added. Scott knew this was something he could do himself. We needed to buy the wood, cut it to the exact size of the current deck supporting posts and bolt/nail/drill them together. We will eventually stain them to match but the most important thing was getting 5 additional posts put in so when we are entertaining we know the deck can support all of that weight.

Mission accomplished. It took him (with a tiny bit of help from me) about 5 hours. I did make him take a break to eat some lunch and drink enough water. That lunch needed some protein, healthy fats and to be full of veggies. My rule, not his

For the Secret Recipe Club this month I was assigned the Inquiring Chef. Jess is an American from Kansas currently living in Bangkok. How fortuitous, we were just there in September! I had a blast reading all her posts and recognizing a few places that we were at. She does a great job of cooking health recipes in a new country.

I made a few small changes, the addition of shredded carrots and using agave nectar instead of honey to make the recipe 100% vegan. This was the perfect I’ve been working all day salad. Cool, crisp, & packed full of veggies.

Carrot, Edamame & Snow Pea Salad

by A Fit and Spicy Life

Prep Time: 15 Minutes

Keywords: no cook salad side vegan

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Ingredients (Serves 4)

1 tbsp toasted sesame seeds
½ lb snow peas, trimmed and thinly sliced on the diagonal
½ lb shelled edamame
5 ounces shredded carrot
4 radishes, thinly sliced
2 tbsp rice wine vinegar
1 tbsp olive oil
2 tsp agave nectar
1 tsp sesame oil
1 tsp soy sauce

Instructions

\\Whisk together the rice wine vinegar, olive oil, agave nectar, sesame oil, and soy sauce.

Combine the carrots, snow peas, edamame, and radish in a large bowl. Pour the dressing over the salad and toss gently to combine. Sprinkle the toasted sesame seeds over the top and serve.

The salad can be refrigerated, fully prepared, for several hours before serving.