Edamame Salad recipe

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Ingredients

4 cups shelled edamame (green soybeans)
1 cup chopped napa cabbage
½ cup chopped bok choy
½ cup rice wine vinegar
¼ cup sesame oil
1 teaspoon coarse salt
½ cup shredded carrots
1 tablespoon black sesame seeds
¼ cup shredded white daikon radish

Nutrition Info

97 calories
carbohydrate: 2.1 g
cholesterol: : -
fat: 9.9 g
fiber: 0.8 g
protein: 0.6 g
saturatedFat: 1.4 g
servingSize: -
sodium: 334.7 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.

  2. Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.

  3. Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.

  4. Top edamame salad with sesame seeds and daikon radish before serving.

Recipe Yield

6 servings

Recipe Note

A friend passed this 'jewel' of a recipe on to me. My girls ask for it in their lunchboxes!

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