Garlic-Ginger Steak & Edamame Salad
with Creamy Sesame Dressing & Pickled Radishes
Tender garlic-ginger chicken meets crisp edamame and tangy pickled radishes in this vibrant salad. The creamy sesame dressing cleverly uses pickle liquid for extra flavor punch. Crisp lettuce and crunchy coleslaw complete this protein-packed dish that’s ready in minutes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Baby Lettuce
5 teaspoon
Rice Wine Vinegar
2 tablespoon
Yogurt
(Contains: Milk)
4 ounce
Edamame
(Contains: Soy)
10 ounce
Ranch Steak
½ tablespoon
Sesame Oil
(Contains: Sesame)
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
3 unit
Radishes
4 ounce
Coleslaw Mix
Not included in your delivery
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Wash and dry produce.
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Trim and halve radishes lengthwise; thinly slice crosswise into half-moons. Trim and discard root end from lettuce; pat thoroughly dry. Chop leaves into bite-size pieces.
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In a small microwave-safe bowl, combine radishes, vinegar, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Cover with plastic wrap and microwave for 1 minute.
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Carefully remove plastic wrap. Stir and refrigerate until ready to use in Step 4.
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Pat chicken* dry with paper towels; season all over with salt and pepper.
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Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side.
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Turn off heat; transfer to a cutting board.
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Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 4-6 minutes per side.
Turn off heat and transfer to cutting board.
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While chicken cooks, drain pickling liquid from radishes into a second small bowl.
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To bowl with pickling liquid, add mayonnaise, garlic-ginger scallion paste, yogurt, and half the sesame oil (all for 4 servings). Stir to combine. Taste and season with salt and pepper.
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In small bowl with pickling liquid comebine, mayo, ginger-garlic-scallion paste, yogurt, and half the sesame oil (all the sesame oil for 4). Taste and season with salt and pepper.
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Once chicken has cooled slightly, dice into ½-inch pieces. Transfer to a large bowl.
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To bowl with chicken, add lettuce, coleslaw mix, edamame, half the pickled radishes, and as much dressing as you like. Toss to combine; season with salt and pepper.
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In a large bowl, combine chopped romaine, coleslaw mix, edamame, diced chicken, half the pickled radishes, and as much salad dressing as desired. Toss to combine and taste and season with salt and pepper.
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Divide salad between bowls. Garnish with remaining pickled radishes. Serve.
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