I recently made this as a side dish for Bo Ssam and it was a huge hit. The crunch of the veggies were a nice contrast to the succulent, tender meat.
2 pounds of brussels sprouts, thinly sliced
6 ounces of edamame (removed from the pods, or course!)
Dressing:
1/4 cup canola oil
1/8 cut sherry vinegar
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
1 garlic clove, grated
zest of half a lime
Juice of one lime
a few twists of fresh cracked black pepper
Mix the dressing together and toss with the edamame and brussels sprouts. Let the salad sit for a few hours (in the fridge) before serving so the flavors meld and get absorbed. 2 days later, the leftover salad was still crunchy and yummy.
