Description
This Crunchy Cabbage and Edamame Salad with Sesame Ginger Dressing provides a delightful harmony of textures and flavors.
Ingredients
Scale
- 1/4 cup sliced green onions
- 1/2 cup shredded carrots
- 1/2 cup shredded green cabbage
- 1/4 cup toasted sliced almonds
- 1/4 cup chopped cilantro
- 1 cup cooked shelled edamame
- 1/2 cup shredded red cabbage
- Dressing:
- 1 tablespoon soy sauce
- 1/2 teaspoon red pepper flakes (optional)
- 1 clove garlic, minced
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 tablespoons sesame oil
- 1 teaspoon grated ginger
Instructions
- Start by adding the fresh produce to a large mixing bowl. Combine the green onions, carrots, both types of cabbage, cilantro, and cooked shelled edamame. Toss in the toasted sliced almonds, incorporating all these vibrant elements to create the foundation of the salad. Ensure the ingredients are well-distributed, providing an array of colors and textures.
- In a separate smaller bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, minced garlic, and grated ginger. If you enjoy a bit of heat, sprinkle in the red pepper flakes to add a fiery undertone to your dressing.
- Pour the well-blended dressing over the salad mixture. With a gentle hand, toss everything together, ensuring each piece of vegetable and nut is coated with the tangy dressing. Allow the salad to sit for about 10 minutes.
- The salad is best served chilled. Once it has marinated, plate it up and relish the symphony of tastes and textures in each bite.
Notes
The dressing can be prepared ahead of time and stored in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
Nutrition
- Calories: 220 kcal
- Sodium: 280 mg
- Protein: 10 g