EDAMAME SNAP PEA SALAD

EDAMAME SNAP PEA SALAD 2 teaspoons fresh ginger, grated 1/4 cup toasted sesame oil 1/4 cup rice wine vinegar 1/4 cup low sodium soy sauce 1 teaspoon chili paste 2 teaspoons honey 2 cups frozen shelled edamame 1/2 pound snap peas 1 cup shredded carrots toasted sesame seeds To a mixing bowl add the ginger, sesame oil, rice wine vinegar, soy sauce, chili paste and honey. Whisk until mixed well. Set aside. Add ice and water to a large bowl (to cool the vegetables once cooked). Bring a large pan of water to a boil. Add the edamame and cook for 3 minutes, add the snap peas and cook for 2 minutes. Drain the vegetables and put immediately into the ice water for 5 minutes until cooled. Drain the vegetables, dry and add to a large bowl along with the shredded carrots. Toss with the dressing and serve garnished with toasted sesame seeds.