Description
A refreshing and crunchy salad featuring edamame, colorful vegetables, and a flavorful dressing.
Ingredients
- 1 cup shelled edamame (fresh or frozen)
- 1 cup shredded purple cabbage
- 1 cup grated carrots
- 1/2 cup diced red bell pepper
- 1/4 cup sliced scallions
- 1/4 cup chopped roasted peanuts
- 1/4 cup fresh cilantro, chopped
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon freshly grated ginger
- 1 teaspoon minced garlic
- Salt and pepper to taste
Instructions
- If using frozen edamame, cook as per package instructions, then drain and cool. For fresh edamame, steam until just tender, approximately 3-5 minutes, then allow to cool.
- In a large mixing bowl, combine the cooled edamame with the shredded purple cabbage, grated carrots, diced red bell pepper, sliced scallions, chopped peanuts, and cilantro.
- In a separate small bowl, mix together the rice vinegar, soy sauce, sesame oil, honey or maple syrup, grated ginger, and minced garlic, whisking until smooth.
- Drizzle the dressing over the salad mixture and gently fold everything together until evenly coated.
- Adjust seasoning with salt and pepper as desired.
- For enhanced flavor, refrigerate the salad for at least 30 minutes before serving.
Notes
- For a vegan option, use maple syrup instead of honey.
- Feel free to add other vegetables or proteins as desired.
- This salad can be made a day in advance for convenience.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg