Edamame Crunch Salad
Number 2 in my series of Fifty Fantastic Salads is this Edamame Crunch Salad. Full of seasonal favourites like red cabbage and carrot, it’s a great way to use up any leftover veggies. The sesame & ginger salad dressing is an amazing combination of sesame, lime, garlic and ginger. It is super quick to make and tastes sublime!
Equipment
Ingredients
Salad ingredients
- ⅓ red cabbage
- ⅓ white cabbage
- 1 large carrot
- 4-5 spring onions (scallions)
- 1½ cups edamame beans (about 240g)
- ½ cup unsalted peanuts (140g)
- 3 tbsp sesame seeds
- Small handful of fresh coriander
Dressing ingredients:
- 4 tbsp organic sesame oil
- 4 tbsp tamari or soy sauce
- 3 tbsp lime juice
- 2 cloves garlic
- Small piece of fresh ginger
- 2 tsp maple syrup optional
Instructions
- Using a food processor, grate the carrots and thinly shred both cabbages. This can also be done by hand, if preferred. Chop the spring onions into small slices. Add them all to a large serving bowl.
- Pour hot water over the edamame beans to defrost. Leave for 5 mins. Drain and add to the bowl.
- Optional step: roast the peanuts for about 6-7 mins at 180C or 350F or dry fry in a frying pan for a few mintues. Alternatively, they can be added raw.
- Add the dressing ingredients to a small blender jug and blend until smooth.
- Pour the dressing over the veggies, add the peanuts, sesame seeds, some fresh coriander and mix well.
Notes
- This will store in the fridge for about 4 days.
- The nutritional information is based up the recipe serving 6 as a side dish.
- I usually serve with an additional protein such as tempeh or tofu but add your protein of choice.
Nutrition
Calories: 260kcalCarbohydrates: 14.4gProtein: 11.4gFat: 19.1gSaturated Fat: 2.4gFiber: 6.6g
Tried this recipe?Let us know how it was!