Edamame Crunch Salad

Name: Edamame Crunch Salad
Cuisine: Asian, Japanese
Ingredients: 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); 1/3 cup finely chopped scallions (~2-3 large scallions); 1/4 cup finely chopped cilantro; Salt to taste (~1/2 tsp); 1 cup sweet and salty peanuts (recipe on our website, link in bio); 1/3 cup avocado or sesame oil; 2 1/2 tablespoons freshly squeezed lime juice; 2 tbsp white miso; 2 tablespoons sriracha; 4 teaspoons honey; 1 1/2 teaspoons garlic powder; 3/4 teaspoons ground ginger

3 steps

Updated at: Fri, 23 Feb 2024 06:43:47 GMT

Nutrition balance score

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Ingredients

0 servings

12 ouncesshelled edamame

cooked

3 cupsred cabbage

finely chopped

2bell peppers

finely diced

1 cupshredded carrot

1 cupcucumber

finely diced

1 cupmandarin orange segments

¼ cupcilantro

½ tspSalt

1 cupsweet and salty peanuts

recipe on our website, link in bio

⅓ cupavocado oil

or sesame

2 ½ tablespoonsfreshly squeezed lime juice

2 Tbspwhite miso

2 tablespoonssriracha

4 teaspoonshoney

1 ½ teaspoonsgarlic powder

¾ teaspoonsground ginger

Instructions

Step 1

Cook edamame in salted water according to package directions. Drain well and set aside to cool.

Step 2

Whisk together dressing .

Step 3

Add all salad 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.

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