Edamame Ginger Cabbage Salad (Print Version)
Fresh edamame, veggies, and zesty ginger soy dressing create a crisp, colorful side or light meal.
# Ingredients:
→ Salad
01 -
2 cups shelled edamame, fresh or frozen
02 -
1 cup carrot, julienned or shredded
03 -
1 cup cabbage, finely shredded
04 -
1 cup English cucumber or Persian cucumber, diced
05 -
2 green onions, thinly sliced
06 -
1/4 cup fresh cilantro, chopped
→ Dressing
07 -
2 tablespoons low-sodium soy sauce
08 -
1 tablespoon toasted sesame oil
09 -
2 tablespoons extra virgin olive oil
10 -
2 tablespoons rice vinegar
11 -
1 tablespoon honey
12 -
1/2 teaspoon fresh ginger, grated
→ Toppings
13 -
1 tablespoon sesame seeds
# Steps:
01 -
If using frozen edamame, defrost and cook by placing in a colander under running water or submerging in a bowl of water, then drain. Bring a pot of water to a boil, add edamame, and cook for 3 to 5 minutes. Drain thoroughly and cool.
02 -
In a large salad bowl, mix the cooked edamame, julienned carrot, shredded cabbage, diced cucumber, sliced green onions, and chopped cilantro.
03 -
In a separate bowl, whisk together soy sauce, sesame oil, olive oil, rice vinegar, honey, and grated fresh ginger until well emulsified.
04 -
Pour the dressing over the salad mixture and toss thoroughly to coat. Cover and let stand for at least 10 to 15 minutes to allow flavors to meld.
05 -
Toss the salad once more before serving. Sprinkle sesame seeds on top and serve chilled or at room temperature.
# Notes:
01 -
For a gluten-free variation, substitute tamari for soy sauce. Allowing the salad to rest before serving enhances flavor.