edamame, pickled radish, onions, cucumber, jicama, shaved broccoli, sesame seeds, miso ginger vinaigrette, chili aioli, bonito & nori flakes

Start by preparing all the vegetables. Cook the edamame according to package instructions and allow to cool. Thinly slice the cucumber, jicama, and red onion. Shave the broccoli into thin pieces.

Prepare the Vegetables

In a large mixing bowl, combine the cooked edamame, pickled radish, sliced cucumber, jicama, shaved broccoli, and red onion.

Combine Ingredients

In a separate bowl, whisk together the miso ginger vinaigrette and chili aioli until well combined.

Make the Dressing

Pour the miso ginger vinaigrette and chili aioli over the salad mixture and toss gently to combine.

Dress the Salad

Sprinkle sesame seeds, bonito flakes, and nori flakes on top of the salad before serving. Enjoy!

Garnish and Serve

edamame

pickled radish

onions, thinly sliced

cucumber, thinly sliced

jicama, matchstick-cut

shaved broccoli

sesame seeds

bonito flakes

nori flakes

white miso paste

rice vinegar

soy sauce

ginger, grated

sesame oil

honey or agave

garlic, minced

mayonnaise

sriracha or chili paste

lime juice

Tokyo Salad

tokyo salad

Recipe information

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