Crunchy Cabbage Edamame Salad (Printable Version)
A crisp blend of cabbage, edamame, and toasted almonds in sesame ginger dressing.
# What You'll Need:
→ Vegetables and Legumes
01 -
½ cup shredded green cabbage
02 -
½ cup shredded red cabbage
03 -
1 cup cooked shelled edamame
04 -
½ cup shredded carrots
05 -
¼ cup sliced green onions
06 -
¼ cup chopped cilantro
→ Nuts
07 -
¼ cup toasted sliced almonds
→ Dressing
08 -
2 tablespoons sesame oil
09 -
1 tablespoon rice vinegar
10 -
1 tablespoon soy sauce
11 -
1 tablespoon honey
12 -
1 teaspoon grated fresh ginger
13 -
1 clove garlic, minced
14 -
½ teaspoon red pepper flakes (optional)
# Step-by-Step Guide:
01 -
In a large bowl, mix green cabbage, red cabbage, edamame, carrots, green onions, cilantro, and toasted almonds until evenly distributed.
02 -
Whisk sesame oil, rice vinegar, soy sauce, honey, grated ginger, minced garlic, and red pepper flakes together in a small bowl until fully emulsified.
03 -
Pour the dressing over the salad mixture and toss gently to coat all ingredients uniformly.
04 -
Allow the salad to rest for 10 minutes at room temperature to blend the flavors together.
05 -
Refrigerate briefly if desired before serving chilled.
# Additional Notes:
01 -
To enhance the flavor, toast almonds lightly before adding.