Crunchy Sesame Cabbage Salad with Edamame
Shredded cabbage, carrots and edamame tossed in a gingery sesame-soy dressing and topped with toasted almonds. Sturdy enough to make ahead for lunches all week.
Chef's note Unlike lettuce salads, this one holds 3 days in the fridge, so I make it on Sunday.
Chef's note Unlike lettuce salads, this one holds 3 days in the fridge, so I make it on Sunday. Keep the nuts and seeds separate until you eat it so they stay crunchy. Add baked tofu to make it a meal.
Ingredients
- ¼ cup rice vinegar
- 2 tbsp soy sauce
- 1½ tbsp toasted sesame oil
- 2 tbsp neutral oil
- 1 tbsp maple syrup
- 2 tsp fresh ginger grated
- 1 clove garlic grated
- 6 cups green and red cabbage thinly sliced, about 1 small head
- 2 carrots shredded
- 1½ cups shelled edamame thawed if frozen
- 4 scallions thinly sliced
- ½ cup cilantro chopped
- 2 tbsp sesame seeds toasted
- ⅓ cup sliced almonds toasted
Steps
Whisk ¼ cup rice vinegar, 2 tbsp soy sauce, 1½ tbsp toasted sesame oil, 2 tbsp neutral oil, 1 tbsp maple syrup, 2 tsp fresh ginger and 1 clove garlic in a large bowl.
Add 6 cups green and red cabbage, 2 carrots, 1½ cups shelled edamame, 4 scallions and ½ cup cilantro, and toss well to coat.
Let it sit 10 minutes so the cabbage softens slightly and soaks up the dressing.
Just before serving, top with 2 tbsp sesame seeds and ⅓ cup sliced almonds.
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