Here are Jon Ham and Julieanna Hever making a Japanese style salad with Edamame, Nori, and topped with Miso Sauce.
4 , torn into small pieces
1 , julienned
4 Cup (64 tbs), sliced
1 Cup (16 tbs), frozen (Thaw)
1⁄2 , thinly sliced
5 Tablespoon (Leveled) (for dressing)
1. In a big bowl, add 2 torn up nori sheets, salad vegetables, cucumber, edamame and avocado.
2. Line the salad with nori squares and add in the pickled ginger.
3. Add the miso dressing and toss well.
4. Plate and serve as an appetizer or side dish.