Crunchy Cabbage and Edamame Salad

This crunchy cabbage and edamame salad with sesame ginger dressing is a refreshing and nutritious addition to any meal or a perfect light lunch on its own. The vibrant colors and textures make it as appealing to the eyes as it is to the palate. Bright, tangy, and slightly sweet, the dressing brings all the components together for a harmony of flavors that is both satisfying and healthy.

I first made this salad during springtime when I wanted something light but still substantial. My family ended up loving it so much that it became a regular request at our dinner table.

Ingredients

• Green cabbage: half a cup shredded for a crisp and slightly peppery crunch that forms the base of the salad
• Red cabbage: half a cup shredded for a vibrant color contrast and an earthy, mildly sweet flavor
• Shelled edamame: one cup cooked for a boost of protein and a creamy texture that complements the crunchy veggies
• Carrots: half a cup shredded to add sweetness and a bright splash of orange
• Green onions: quarter cup sliced for a sharp onion flavor that lifts the overall taste
• Cilantro: quarter cup chopped to bring fresh herbal notes that lighten the salad
• Toasted sliced almonds: quarter cup to add a nutty crunch and extra texture
• Sesame oil: two tablespoons for a deep toasted flavor that defines the dressing
• Rice vinegar: one tablespoon to add acidity and brightness
• Soy sauce: one tablespoon for saltiness and umami richness
• Honey: one tablespoon for balanced sweetness in the dressing
• Grated ginger: one teaspoon for warmth and a subtle spice
• Garlic: one clove minced for aromatic depth
• Red pepper flakes: half a teaspoon optional to add a gentle kick of heat

Instructions

Savor the Crunch:

Combine the green cabbage, red cabbage, cooked edamame, shredded carrots, sliced green onions, chopped cilantro, and toasted almonds in a large bowl. Toss gently to mix the ingredients evenly, allowing each bite to have a bit of everything.

Whisk the Dressing:

In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, grated ginger, minced garlic, and red pepper flakes if using. Whisk until the honey is fully incorporated and the dressing is smooth with all flavors well married.

Dress the Salad:

Pour the dressing over the mixed salad ingredients. Use a gentle toss to coat everything evenly, taking care not to bruise the veggies but ensuring every piece is flavorful.

Let Flavors Marry:

Allow the salad to rest for 10 minutes at room temperature. This step helps the cabbage and edamame absorb the flavors from the dressing and meld into a harmonious blend.

Serve and Enjoy:

Keep the salad chilled until ready to serve. This salad shines best when cool and crisp.

One of my favorite parts of this salad is the toasted almonds. Their rich nutty crunch contrasts so well with the crisp vegetables. Preparing this salad reminds me of family gatherings where every bite was filled with fresh garden flavors and lots of laughter.

Storage Tips

Store leftover salad in an airtight container in the refrigerator for up to two days. Keep the dressing separate if possible to maintain the crunch of the cabbage and almonds for longer. Before serving, give the salad a fresh toss or add a splash more rice vinegar to brighten it back up.

Ingredient Substitutions

If you cannot find edamame, cooked green peas or chopped snap peas make a lovely alternative offering similar sweetness and texture. Toasted pumpkin seeds or walnuts can replace almonds if you prefer a different crunch or have nut allergies. Rice vinegar can be substituted with apple cider vinegar, though the flavor will be slightly less delicate.

Serving Suggestions

This salad pairs wonderfully with grilled chicken or fish as a refreshing side. Add cooked quinoa or brown rice to transform it into a filling main dish. Serve atop a bed of mixed greens to bulk it up for a robust lunch salad.

This salad is a delightful blend of fresh ingredients and flavors that comes together quickly and easily. Perfect for those looking for a nourishing and tasty meal or side dish.

FAQs about Recipes

→ What type of cabbage is best for this salad?

Both green and red shredded cabbage add great texture and color, balancing each other nicely.

→ Can I use frozen edamame for this dish?

Yes, shelled frozen edamame can be cooked briefly and cooled before mixing in.

→ How do I make the sesame ginger dressing?

Whisk together sesame oil, rice vinegar, soy sauce, honey, grated ginger, minced garlic, and red pepper flakes for a flavorful dressing.

→ Are toasted sliced almonds necessary?

They add a delightful crunch and nutty flavor, but can be omitted if desired.

→ How long should the salad rest after tossing?

Letting it sit for about 10 minutes helps the flavors meld together beautifully.

→ Can the red pepper flakes be left out?

Absolutely, they are optional and can be omitted for a milder profile.