Description
A vibrant, protein-packed salad featuring crisp vegetables, edamame, and roasted peanuts with a tangy Asian-inspired dressing.
Ingredients
Scale
- 2 cups shelled edamame, cooked and cooled
- 3 cups purple cabbage, thinly sliced
- 2 cups green cabbage, thinly sliced
- 1 large carrot, julienned or grated
- 1 red bell pepper, thinly sliced
- 1 cup sugar snap peas, trimmed and sliced diagonally
- 4 green onions, sliced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup roasted peanuts, roughly chopped
- 2 tablespoons sesame seeds, toasted
- 3 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon vegetable oil
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
Instructions
- 1. Cook edamame in boiling salted water for 3-4 minutes. Drain, rinse with cold water, and cool completely.
- 2. Thinly slice both types of cabbage using a sharp knife or mandoline.
- 3. Cut carrot into thin matchsticks, slice bell pepper into strips, and diagonally slice sugar snap peas.
- 4. Slice green onions and roughly chop cilantro and peanuts.
- 5. Toast sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant and golden.
- 6. Whisk together rice vinegar, sesame oil, vegetable oil, honey, soy sauce, ginger, garlic, and red pepper flakes.
- 7. Combine edamame and all vegetables in a large bowl and toss.
- 8. Pour dressing over salad and toss thoroughly. Let sit 10-15 minutes.
- 9. Add cilantro, peanuts, and sesame seeds just before serving and toss gently.
Notes
Store dressed salad for up to 3 days. Add nuts and seeds just before serving for best crunch.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 10g
- Sodium: 285mg
- Fat: 16g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 12g