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
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Ingredients
- Asian-Infused Edamame Salad
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4 cups
shredded green cabbage
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16 ounces
shelled edamame
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1 cup
sliced shitake mushrooms
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1 cup
carrots, sliced into quarters
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1/2 cup
sliced green onions
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1/2 cup
slivered almonds, toasted
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1 tablespoon
coconut oil
- Sesame Dressing
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1-2 teaspoons
chicken boullion cube, dissolved in 1/4c water
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3 tablespoons
white vinegar
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2 tablespoons
good olive oil
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3 tablespoons
sugar
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1/2 teaspoon
white pepper
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1/4 teaspoon
salt
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3-4 tablespoons
white sesame seeds, toasted
Directions
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Boil the edamame according to package instructions in salted water. Remove from heat almost too early to ensure edamame is still crisp. Cool edamame
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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.
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Whisk together the ingredients for the dressing, including the sesame seeds.
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In a large bowl, combine cabbage, green onions, edamame, and carrot/mushroom mixture.
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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.
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Upon serving the salad, top each individual serving with a handful of slivered almonds.
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