Description
A refreshing salad featuring edamame, red cabbage, and a creamy peanut dressing.
Ingredients
Scale
- 1 1/2 cups shelled edamame (cooked and cooled)
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/3 cup roasted peanuts
- 1 tablespoon sesame seeds
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon fresh grated ginger
- 2–4 tablespoons warm water (to thin)
Instructions
- Cook shelled edamame according to package instructions, drain, and let cool.
- In a large bowl, combine red cabbage, carrots, bell pepper, green onions, cilantro, and cooled edamame.
- In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sesame oil, garlic, and ginger.
- Add warm water gradually to the dressing, whisking until smooth and pourable.
- Pour the dressing over the salad and toss until evenly coated.
- Top with roasted peanuts and sesame seeds just before serving.
Notes
- This salad can be served chilled or at room temperature.
- For a spicier kick, add some chopped jalapeños or red pepper flakes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg