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
What You'll Need
Asian-Infused Edamame Salad
shredded green cabbage
sliced shitake mushrooms
carrots, sliced into quarters
sliced green onions
slivered almonds, toasted
chicken boullion cube, dissolved in 1/4c water
good olive oil
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.