High Protein Edamame Crunch Salad
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Diet: Vegetarian, Gluten-Free Option
Ingredients
Scale
- 16 oz frozen shelled edamame, thawed
- 4 cups shredded red and green cabbage (or coleslaw mix)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 cup chopped fresh cilantro
- 1/4 cup sliced green onions
- 1/2 cup roasted peanuts or sliced almonds
- 2 tablespoons toasted sesame seeds
- For the Dressing:
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
Instructions
- Step 1: Prepare the Edamame
If your edamame is not already cooked, bring a small pot of water to a boil. Add the shelled edamame and cook for 3 to 5 minutes until tender. Drain well and rinse with cold water to stop the cooking process and preserve the bright green color. - Step 2: Prepare the Vegetables
While the edamame cools, prepare your vegetable base. In a large mixing bowl, combine the shredded cabbage, shredded carrots, sliced bell peppers, chopped cilantro, and green onions. Toss them together until the colors are evenly distributed. - Step 3: Whisk the Dressing
In a small bowl or a glass jar, combine the soy sauce, rice vinegar, toasted sesame oil, honey, grated ginger, and minced garlic. Whisk vigorously or shake the jar until the ingredients are fully emulsified and the honey is dissolved. - Step 4: Combine and Toss
Add the cooled edamame to the large bowl of vegetables. Pour the dressing over the salad. Use large spoons or salad tongs to toss everything thoroughly, ensuring every piece of cabbage and edamame is coated in the flavorful dressing. - Step 5: Garnish and Serve
Just before serving, sprinkle the roasted peanuts (or almonds) and toasted sesame seeds over the top. Tossing the nuts in at the last second ensures they stay perfectly crunchy. Give it one last light toss and serve immediately.