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vibrant Asian edamame crunch salad with bright shredded cabbage
Anderson Jorge

Asian Edamame Crunch Salad

Asian Edamame Crunch Salad
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer / Snack
Cuisine: Asian-inspired, International
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Salad:
  • 2 cups shelled edamame thawed if frozen
  • 3 cups shredded cabbage green or napa
  • 1 red bell pepper thinly sliced
  • 1 large carrot shredded or julienned
  • 2 green onions thinly sliced
  • 1/4 cup chopped fresh cilantro optional
  • 1/4 cup toasted sliced almonds or sesame seeds
For the Dressing:
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 small garlic clove minced
  • Optional: 1 teaspoon sriracha or chili garlic sauce for heat

Method
 

  1. In a large bowl, combine the edamame, shredded cabbage, sliced bell pepper, shredded carrot, and green onions.
  2. If using, add chopped cilantro to the bowl.
  3. In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic.
  4. Add sriracha or chili garlic sauce to the dressing if you like a spicy kick.
  5. Pour the dressing over the salad ingredients.
  6. Toss everything until the vegetables and edamame are evenly coated with the dressing.
  7. Sprinkle toasted sliced almonds or sesame seeds over the top.
  8. Serve immediately or let chill in the fridge for 15–30 minutes to deepen the flavors.

Notes

  • Protein: ~14 g
  • Total Fat: ~10 g
  • Saturated Fat: ~1.5 g
  • Carbohydrates: ~24 g
  • Fiber: ~6 g
  • Sugar: ~8 g
  • Sodium: ~580 mg