Description
A vibrant salad combining fresh vegetables and edamame with a zesty dressing, perfect for summer gatherings or as a refreshing side dish.
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, boil according to package instructions (about 5 minutes), then drain and rinse. For fresh edamame, boil for 3-4 minutes, drain, and let cool.
- In a large mixing bowl, combine cooked edamame, red bell pepper, carrots, cucumber, red cabbage, green onions, and cilantro. Toss gently.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey/agave, ginger, and garlic to make the dressing.
- Pour the dressing over the salad and toss gently to coat all ingredients.
- Fold in toasted sesame seeds and season with salt and pepper.
- Let the salad sit for at least 15 minutes before serving.
Notes
For added flavor, toast sesame seeds in a dry skillet. Customize with additional vegetables or fruits as desired.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg