Description
A vibrant and refreshing salad featuring a delightful mix of edamame, colorful vegetables, and a tangy dressing that is easy to prepare.
Ingredients
Scale
- 2 cups shelled edamame (fresh or frozen)
- 1 red bell pepper, diced
- 1 cup shredded carrots
- 1 cucumber, diced
- 1 cup red cabbage, shredded
- 3 green onions, sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup toasted sesame seeds
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or agave syrup
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- If using frozen edamame, cook according to package instructions, usually boiling for about 5 minutes until tender. Drain and rinse under cold water. If using fresh edamame, cook in boiling water for about 3-4 minutes, then drain and allow to cool.
- In a large mixing bowl, combine the cooked edamame, diced red bell pepper, shredded carrots, diced cucumber, shredded red cabbage, sliced green onions, and chopped cilantro. Toss gently to combine.
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey or agave syrup, grated ginger, and minced garlic.
- Pour the dressing over the salad mixture and toss to ensure everything is well-coated.
- Add toasted sesame seeds and gently mix again. Season with salt and pepper to taste.
- Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.
Notes
Fresh ingredients maximize flavor. You can add jalapeños for spice or prepare a few hours in advance for better flavor development.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg