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
Ingredients
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2
bags frozen shelled edamame (32 oz)
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1
small red cabbage
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2 tablespoons
balsamic vinegar
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3 tablespoons
very good extra virgin olive oil
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1 handful
fresh herbs, minced
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Salt and pepper
Directions
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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.)
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Boil the edamame according to package directions, drain.
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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.
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Add the cabbage. Mix.
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Cool edamame on counter then add finely chopped herbs, I often use parsley, sage, lemon thyme, and oregano.
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Chill in fridge or continue to leave on a counter to let flavors meld. Serve chilled or room temperature.
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