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Author Notes: I created this recipe because I was looking for inventive ways to incorporate edamame into a cold salad for midday protein while at work. Julianned red peppers, sliced water chestnuts, or flash-cooked ramen noodles would work as variations for any of the veggies mentioned. —timmytwinkle
Serves 4-6 people
Asian-Infused Edamame Salad
- 4 cups shredded green cabbage
- 16 ounces shelled edamame
- 1 cup sliced shitake mushrooms
- 1 cup carrots, sliced into quarters
- 1/2 cup sliced green onions
- 1/2 cup slivered almonds, toasted
- 1 tablespoon coconut oil
- 1-2 teaspoons chicken boullion cube, dissolved in 1/4c water
- 3 tablespoons white vinegar
- 2 tablespoons good olive oil
- 3 tablespoons sugar
- 1/2 teaspoon white pepper
- 1/4 teaspoon salt
- 3-4 tablespoons white sesame seeds, toasted
- Boil the edamame according to package instructions in salted water. Remove from heat almost too early to ensure edamame is still crisp. Cool edamame
- Add coconut oil to med-large skillet over medium heat. Add sliced carrots and cook 1-2 minutes before adding the sliced mushrooms. Cook an additional 2 minutes until veggies have desired tenderness and remove from heat. Cool veggies.
- Whisk together the ingredients for the dressing, including the sesame seeds.
- In a large bowl, combine cabbage, green onions, edamame, and carrot/mushroom mixture.
- Gradually add dressing to the veggies - leaving the taste somewhat less flavorful than what's desired. Allow the salad to refrigerate overnight and taste it again before continuing to add more dressing.
- Upon serving the salad, top each individual serving with a handful of slivered almonds.