- Using a mandolin or vegetable peeler, cut the zucchini into thin strips (by cutting thin slices lengthwise, and then cutting them into long strips like spaghetti). Set aside.
- Cook edamame beans according to package instructions, about 5 minutes in boiling water. Set aside.
- Use a hand mixer to purée all the dressing ingredients until smooth and creamy.
- Toss salad ingredients with the dressing. Serve.
Chef’s secret
Edamame beans are sold in the pod or shelled. For 375 mL (1½ cups) of edamame beans, you'll need 500 g of beans in the pod. Just boil them for 4 to 6 minutes, drain, and shell. To save time, use shelled edamame beans.
For optimum presentation, prepare the salad and serve it immediately.