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 about 5 minutes) until tender. Drain and rinse under cold water to stop the cooking. If using fresh edamame, cook in boiling water about 3–4 minutes, then drain. Allow to cool.
- In a large mixing bowl, combine the cooled 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), grated ginger, and minced garlic to make the dressing.
- Pour the dressing over the salad mixture and toss to coat everything evenly.
- Add toasted sesame seeds and gently mix again. Season with salt and pepper to taste.
- Let the salad sit at least 15 minutes before serving so the flavors meld. Toss once more before serving.
Notes
Best when served chilled or at room temperature. For meal prep, keep dressing separate until serving.
- Prep Time: 15
- Cook Time: 5
- Category: Salad
- Method: Mixing
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: salad, edamame, vegan, healthy, quick meal