You want to know my second favorite part about sushi?
Besides wielding chopsticks like a semi-pro… and sipping on canned sake like a real pro, of course.
That little pile of pickled ginger perched off to the side neighboring the green horseradish aka wasabi.
Yep, I could happily inhale the stuff solo, sans rice, seaweed, veggies (and occasionally) fish.
So yes I always keep a jar of pickled sushi ginger on hand in the condiment department of my fridge.
Because fried rice could use a little extra zing sometimes.
And who needs actual dressing when you can toss fresh veggies with tangy ginger juice?
Ranch people, did I lose you?
Anyway.
The other day, I folded sweet grated carrots, crisp roughly chopped snap peas, refreshing diced English cucumber and protein-packed edamame with a healthy spoonful of pickled ginger–along with a couple dashes of sesame salt–and BAM.
A quick, tasty, fresh and healthy bowl of colorful vegetables was ready for consumption.
Hello tofu yakisoba sidekick.
P.S. It’s totally fine to use prepared pickled sushi ginger like myself but if you really want to make a homemade batch, be my guest.
P.P.S. As always season to taste! Your taste buds are different from my taste buds after all.
P.P.P.S. Top your bowl off with thinly sliced scallions and creamy cubed avocado for extra credit. A++
P.P.P.P.S. This dish can be a light main, as well as a fresh side if you’re in a sharing is caring type of mood.
Ginger Vegetables & Edamame with Sesame
Ingredients
- 1/2 cup shelled edamame (soybeans)
- 1/2 cup grated carrots
- 1/2 cup roughly chopped snap peas
- 1/2 cup diced English cucumber
- 1 to 2 tablespoons pickled sushi ginger (I use The Ginger People jarred organic pickled sushi ginger)
- 1 teaspoon pickled sushi ginger liquid
- 1/2 teaspoon sesame salt (I use Eden Foods Gomasio), or to taste
- Cubed avocado, optional; for topping
- Thinly sliced scallions, optional; for topping
Instructions
- Gently toss all the ingredients until well combined.
- Top with avocado and scallions if you wish.