If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This is my Thanksgiving go-to dish. Most guests will see it as a side-dish. But for those who don't eat meat, it's really a main dish with plenty of protein. —cyndin
Makes 1 large bowl
- 2 bags frozen shelled edamame (32 oz)
- 1 small red cabbage
- 2 tablespoons balsamic vinegar
- 3 tablespoons very good extra virgin olive oil
- 1 handful fresh herbs, minced
- Salt and pepper
- Cut cabbage in half, remove core, and slice in to long thin strips, then cut the strips in half so they are 1-3? long. Roast dry (or with a touch of olive oil) in a 350*F oven until very dehydrated but not brown. Stir often. (Note: you can do this the day before and leave in the cold oven until ready to add to the salad.)
- Boil the edamame according to package directions, drain.
- While still hot, toss the edamame in a bowl with olive oil, then vinegar, salt and pepper. Taste and adjust dressing and seasoning as needed.
- Add the cabbage. Mix.
- Cool edamame on counter then add finely chopped herbs, I often use parsley, sage, lemon thyme, and oregano.
- Chill in fridge or continue to leave on a counter to let flavors meld. Serve chilled or room temperature.
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
Life's a beach
Life's a beach.
Food blog links we love.
It's time to travel.
The truth about salt swaps.
Put cake on a pedestal.