Crispy Cabbage Edamame Sesame Salad
A vibrant and crunchy salad featuring cabbage, edamame, and a delightful sesame dressing.
Equipment
- 1 Mixing Bowl large
- 1 Whisk
- 1 mandoline slicer optional
Ingredients
Salad
- 4 cups shredded cabbage
- 1 cup shelled edamame
- 1/2 cup shredded carrots
- 1/2 cup sliced bell peppers
Sesame Dressing
- 3 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sesame seeds
Instructions
Preparation
- Shred the cabbage using a knife or mandoline slicer. Boil edamame for 3-5 minutes until tender, then drain and rinse under cold water.
- In a large mixing bowl, combine shredded cabbage, cooked edamame, shredded carrots, and sliced bell peppers.
- In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, and sesame seeds until well combined.
- Pour the sesame dressing over the salad ingredients and toss to coat evenly.
- Cover the salad and refrigerate for at least 30 minutes to let the flavors meld.
Serving
- Once chilled, serve the salad immediately as a side dish or light meal.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
Pro Tips: For extra crunch, add sliced almonds or toasted sesame seeds before serving.
Ingredient Substitutions: Use tamari for a gluten-free option. Replace edamame with chickpeas for a soy-free version.
How to Serve: Serve alongside grilled meats or as a standalone dish for a light meal.
Storage & Freshness: Store in an airtight container in the fridge for up to 2 days.
Make-Ahead Tips: Prepare the salad a few hours in advance to let the flavors develop fully.
Ingredient Substitutions: Use tamari for a gluten-free option. Replace edamame with chickpeas for a soy-free version.
How to Serve: Serve alongside grilled meats or as a standalone dish for a light meal.
Storage & Freshness: Store in an airtight container in the fridge for up to 2 days.
Make-Ahead Tips: Prepare the salad a few hours in advance to let the flavors develop fully.