Description
A colorful and nutritious salad featuring fresh vegetables, edamame, and a delightful dressing.
Ingredients
Scale
- 0 cup sliced or slivered almonds (toasted for added flavor)
- 1 small head green cabbage (finely sliced, about 3 cups)
- 1 small head red cabbage (finely sliced, about 3 cups)
- 1 medium red bell pepper (very thinly sliced)
- 1 cup shredded carrots (about 2 medium carrots)
- 1 cup frozen shelled edamame (thawed)
- 0 cup fresh cilantro (chopped)
- 0 cup rice vinegar (for acidity and flavor)
- 2 tablespoons honey (for sweetness)
- 2 tablespoons low sodium soy sauce (for umami)
- 1 tablespoon creamy peanut butter (to enrich the dressing)
- 1 tablespoon minced fresh ginger (adds warm spice)
Instructions
- Preheat the oven to 350°F. Spread almonds on a baking sheet and toast for 4-6 minutes until fragrant and crisp.
- In a large bowl, combine green cabbage, red cabbage, bell pepper, carrots, edamame, and cilantro.
- Whisk together rice vinegar, honey, soy sauce, peanut butter, and ginger in another bowl until smooth.
- Pour dressing over veggies, toss to coat, and add toasted almonds. Refrigerate for 30 minutes before serving.
Notes
- This salad can be served as a side dish or a light main course.
- Feel free to add other vegetables or toppings as preferred.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salads
- Method: Mixing and Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg