Go Back
–+ servings
Cabbage Edamame Salad

Crisp Cabbage Edamame Salad with Zesty Sesame Ginger Sauce

A vibrant Cabbage Edamame Salad featuring crunchy vegetables and a zesty sesame ginger dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups shredded green cabbage Provides a crunchy base packed with fiber; fresh is best.
  • 1 cup shredded red cabbage Adds color and additional nutrients; no substitutions needed.
  • 1 cup shelled edamame (cooked) Offers protein and sweetness; can replace with chickpeas for a different flavor.
  • 1 cup shredded carrots Adds sweetness and vibrant color; swap with bell peppers for variety.
  • ¼ cup sliced green onions Delivers a mild onion flavor and freshness; chives can be an alternative.
  • ¼ cup chopped cilantro Introduces herbal notes; omit if not a fan; parsley can substitute.
  • ¼ cup toasted sliced almonds Adds a nutty crunch; use any nuts or seeds for a different texture.
  • ¼ cup sesame oil Provides rich, nutty flavor; use any neutral oil if unavailable, but the taste will change.
  • 2 tablespoons rice vinegar Balances dressing with acidity; could use apple cider vinegar as a substitute.
  • 2 tablespoons soy sauce Adds umami depth; tamari can be used for a gluten-free option.
  • 1 tablespoon honey Sweetens the dressing; maple syrup can be a vegan substitute.
  • 1 tablespoon grated ginger Gives a zesty kick; fresh is preferred over powdered ginger.
  • 2 cloves minced garlic Enhances the flavor profile; garlic powder is a possible alternative.
  • pinch red pepper flakes Adds heat; optional based on personal preference.

Equipment

  • Mixing Bowl
  • whisk

Method
 

Preparation
  1. Begin by gathering your fresh ingredients for the Cabbage Edamame Salad. In a large mixing bowl, combine 2 cups of shredded green cabbage, 1 cup of shredded red cabbage, 1 cup of shelled and cooked edamame, 1 cup of shredded carrots, and ¼ cup of sliced green onions. Stir until well mixed.
  2. In a separate small bowl, whisk together the dressing ingredients: ¼ cup of sesame oil, 2 tablespoons of rice vinegar, 2 tablespoons of soy sauce, 1 tablespoon of honey, 1 tablespoon of grated fresh ginger, 2 cloves of minced garlic, and a pinch of red pepper flakes. Whisk until all ingredients are thoroughly blended.
  3. Pour the dressing over the mixed salad and gently toss everything together using salad tongs, ensuring all ingredients are evenly coated.
  4. Allow the salad to sit at room temperature for 10 minutes to let the flavors meld.
  5. Serve chilled or at room temperature, optionally topping with toasted sliced almonds or chopped cilantro.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 15gProtein: 9gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gSodium: 450mgPotassium: 300mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 35mgCalcium: 60mgIron: 1.5mg

Notes

Keep ingredients fresh until ready to serve for best texture and flavor.

Tried this recipe?

Let us know how it was!