Cooked - Edamame Crunch Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

kimberanniecooks

Edamame Crunch Salad

1.0

12 ounces shelled edamame, cooked

3 cups finely chopped red cabbage

2 bell peppers, finely diced (~2 cups)

1 cup shredded carrot

1 cup finely diced cucumber

1 cup diced mandarin orange segments (or tangerines)

⅓ cup finely chopped scallions (~2-3 large scallions)

¼ cup finely chopped cilantro

Salt to taste (~½ tsp)

1 cup sweet and salty peanuts

⅓ cup avocado or sesame oil

2 ½ tablespoons freshly squeezed lime juice

2 tbsp white miso

2 tablespoons sriracha

4 teaspoons honey

1 ½ teaspoons garlic powder

¾ teaspoons ground ginger

Cook edamame in salted water according to package directions. Drain well and set aside to cool.
Whisk together dressing ingredients.
Add all salad ingredients except salt to a large bowl, then pour dressing over the top and toss well to coat.
Taste and add additional salt if desired, but note that the flavors will intensify as it sits.
You can serve right away, or for maximum flavor, refrigerate for 2 hours before serving.

Course🍚Side Dish

Diets🌱Vegan...

Category🥗Salad

CuisineAsian

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 4 weeks ago

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