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Crunchy Cabbage and Edamame Salad with Sesame Ginger

Crunchy Cabbage and Edamame Salad with Sesame Ginger Bliss

A vibrant and healthful Crunchy Cabbage and Edamame Salad with Sesame Ginger dressing that's quick and easy, perfect for vegan and gluten-free diets.
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Prep Time 10 minutes
Resting Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Gluten-Free, Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Shredded Green Cabbage
  • 1 cup Shredded Red Cabbage
  • 1 cup Shelled Edamame Cooked before use
  • 1 cup Shredded Carrots
  • 1/2 cup Sliced Green Onions
  • 1/4 cup Chopped Cilantro Substitute with parsley if desired
  • 1/4 cup Toasted Sliced Almonds Can swap with sunflower seeds for nut-free
For the Dressing
  • 3 tablespoons Sesame Oil
  • 2 tablespoons Rice Vinegar
  • 2 tablespoons Soy Sauce Use gluten-free for gluten-free diet
  • 1 tablespoon Honey Substitute with maple syrup or agave for vegan option
  • 1 tablespoon Grated Ginger
  • 1 clove Minced Garlic
  • 1/4 teaspoon Red Pepper Flakes Optional, adjust to taste

Equipment

  • mixing bowl
  • small bowl
  • Whisk

Method
 

Preparation
  1. Gather a large mixing bowl and combine the shredded green and red cabbage, cooked and shelled edamame, shredded carrots, sliced green onions, chopped cilantro, and toasted sliced almonds. Toss until evenly mixed.
  2. In a separate small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, grated ginger, minced garlic, and optional red pepper flakes until well-blended.
  3. Pour the dressing over the salad mixture in the large bowl. Gently toss to coat all components evenly with the dressing.
  4. Allow the salad to rest for about 10 minutes at room temperature to help the flavors develop.
  5. Serve chilled or at room temperature, garnishing with extra cilantro or toasted almonds as desired.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 15gProtein: 7gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 300mgPotassium: 400mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 60mgIron: 1mg

Notes

Store the salad in an airtight container for up to 1-2 days, keeping the dressing separate until ready to serve. This salad is best enjoyed fresh and not recommended for freezing.

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