Edamame Crunchy Veggie Salad (Print Version)
# Ingredients:
→ Salad Base
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 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 or tamari
08 -
1 tablespoon sesame oil
09 -
2 tablespoons extra virgin olive oil
10 -
2 tablespoons rice vinegar
11 -
1 tablespoon maple syrup or honey
12 -
1/2 teaspoon grated fresh ginger
→ Toppings
13 -
1 tablespoon sesame seeds
# Instructions:
01 -
If using frozen edamame, thaw and cook as instructed. Place beans in a colander, rinse under water, or immerse in a bowl of water. Bring a pot of water to the boil, add the edamame, and cook for 3 to 5 minutes, then drain and cool under cold water.
02 -
In a large bowl, add the cooked edamame, shredded carrot, shredded cabbage, diced cucumber, green onions, and chopped cilantro. Mix gently to combine.
03 -
In a separate bowl, whisk together soy sauce, sesame oil, extra virgin olive oil, rice vinegar, maple syrup or honey, and grated ginger until fully emulsified.
04 -
Pour the dressing over the salad base and toss thoroughly to coat all ingredients. Cover and let rest for 10 to 15 minutes to allow flavors to meld.
05 -
Toss the salad gently once more. Sprinkle sesame seeds over the top before serving. Serve chilled or at room temperature.
# Notes:
01 -
Adjust dressing quantities to preference. For extra sweetness, increase the maple syrup or honey. For added acidity, add more rice vinegar. Taste and season with additional soy sauce if required.