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Crunchy Asian Edamame Salad

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A vibrant and refreshing salad packed with protein from edamame, a rainbow of veggies, and a zesty dressing.

Ingredients

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  • 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, minced
  • Salt and pepper to taste

Instructions

  1. Bring a pot of water to a boil and cook the edamame according to package instructions, for about 5 minutes until tender.
  2. Drain the beans and rinse them under cold water to stop the cooking process.
  3. Dice the red bell pepper, shred the carrots, and slice the cucumber and red cabbage into bite-sized pieces.
  4. Combine the cooled edamame, diced red bell pepper, shredded carrots, diced cucumber, shredded red cabbage, sliced green onions, and chopped cilantro in a large mixing bowl.
  5. Whisk together the rice vinegar, soy sauce, sesame oil, honey, grated ginger, and minced garlic in a small bowl.
  6. Pour the dressing over your salad mixture and toss gently to coat everything.
  7. Sprinkle toasted sesame seeds on top and mix gently before serving.
  8. Let the salad sit for at least 15 minutes before serving to meld the flavors.

Notes

The salad tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://tashirecipez.com/crunchy-asian-edamame-salad/

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