Description
A refreshing salad featuring crisp cabbage, tender edamame, and a flavorful ginger-sesame dressing, perfect for a healthy side or light main dish.
Ingredients
Scale
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage (optional)
- 1 cup shredded carrot
- 1 1/2 cups shelled edamame
- 3 scallions, thinly sliced
- 1/2 cup fresh cilantro, roughly chopped (optional)
- 3 tablespoons toasted sesame oil
- 2 tablespoons soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon freshly grated ginger
- 1 small garlic clove, minced
- 1 tablespoon lime juice (optional)
- 2 tablespoons toasted sesame seeds
- 1/4 cup chopped roasted peanuts or cashews (optional)
- Salt and black pepper to taste
Instructions
- Prep the vegetables: shred the cabbage and carrot, slice the scallions, and roughly chop the cilantro. Thaw the edamame and pat it dry.
- Whisk the dressing: in a bowl, combine toasted sesame oil, soy sauce, rice vinegar, honey (or maple), grated ginger, minced garlic, and lime juice. Whisk until smooth and slightly glossy.
- Toss the salad: put cabbage, carrot, edamame, scallions, and cilantro in a large bowl. Pour most of the dressing over the salad and toss gently until everything is coated. Reserve a little dressing for guests who want extra.
- Add toppings: sprinkle toasted sesame seeds and chopped nuts over the top and toss lightly just before serving.
- Chill briefly: let the salad sit 10–15 minutes in the fridge to let flavors meld, or serve right away at room temperature.
Notes
Use frozen shelled edamame and thaw under cold water for a quick fix. If you don’t have toasted sesame oil, toast a little regular sesame seeds for flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg