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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
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