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Crunchy Cabbage and Edamame Salad

Crunchy Cabbage and Edamame Salad for a Fresh Flavor Boost

This Crunchy Cabbage and Edamame Salad is a refreshing, healthy, and zesty dish that's perfect for lunch or as a side, and it's vegan-friendly!
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Prep Time 15 minutes
Cook Time 5 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups shredded green cabbage fresh cabbage for the best taste
  • 1 cup shredded red cabbage adds vibrant color
  • 1 cup shelled edamame (cooked) substitute frozen edamame, cooking per package instructions
  • 1 cup shredded carrots fresh carrots enhance the visual appeal
  • 1/4 cup sliced green onions scallions can be used as a substitute
  • 1/4 cup chopped cilantro freshness and herbaceous notes
  • 1/4 cup toasted sliced almonds substitute with sunflower seeds or walnuts for variations
For the Dressing
  • 1/4 cup sesame oil rich, nutty flavor
  • 3 tablespoons rice vinegar offers acidity to balance flavors
  • 2 tablespoons soy sauce adds umami and saltiness
  • 1 tablespoon honey provides sweetness
  • 1 tablespoon freshly grated ginger introduces a spicy warmth
  • 2 cloves minced garlic fresh garlic is ideal
  • red pepper flakes (optional) offers heat; adjust per taste

Equipment

  • Mixing Bowl
  • Small bowl
  • Whisk
  • Salad tongs

Method
 

Preparation Steps
  1. In a large mixing bowl, combine 2 cups of shredded green cabbage and 1 cup of shredded red cabbage, ensuring an even mix.
  2. Add in 1 cup of shelled, cooked edamame, 1 cup of shredded carrots, and 1/4 cup of sliced green onions. Gently toss until well combined.
  3. In a separate small bowl, whisk together 1/4 cup of sesame oil, 3 tablespoons of rice vinegar, 2 tablespoons of soy sauce, and 1 tablespoon of honey.
  4. Incorporate 1 tablespoon of freshly grated ginger and 2 cloves of minced garlic for added depth. Mix thoroughly until smooth and well-blended.
  5. Pour the prepared dressing over the mixed vegetables in the larger bowl. Gently toss everything together until evenly coated.
  6. Allow the salad to sit for at least 10 minutes at room temperature.
  7. Serve the salad chilled, garnished with extra chopped cilantro or toasted sliced almonds.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gSodium: 400mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 3000IUVitamin C: 40mgCalcium: 50mgIron: 1mg

Notes

Use fresh ingredients and dress the salad just before serving for the best texture and flavor.

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