Watercress, Purple Cabbage, and Edamame Salad with Toasted Sesame Seeds [HMC]

Cooking sometimes defies math--or, as we're fond of saying around my house, the whole of a dish is often greater than the sum of the parts. Edamame, watercress, cabbage: in themselves, they're a tad less than exciting. Yet when you combine them and add zinc-filled sesame seeds and a cilantro-lime vinaigrette, suddenly you have a salad that's clean, green, and lean. I love it with fish (especially salmon), but it also works well on its own, notably on those days when your body and mind are yearning for culinary refreshment. This would be a great accompaniment to Wild Salmon Kebabs with Asian Pesto.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse the edamame well and mix with a spritz of lemon juice and a pinch of sea salt. Combine with watercress and cabbage. Dress with the vinaigrette just before serving. Top with sesame seeds and serve immediately.

Step 2

To shred cabbage without resorting to a food processor, put the cabbage on a cutting board with the stem side down. Using a sharp chef's knife, cut it in half from top to bottom, then use the tip of the knife to remove the core. Put the halves on the cutting board flat side down and cut in half again. Now you have manageable pieces that you can cut into very thin slices.

Step 3

This salad does not store well when dressed, but you can refrigerate undressed portions up to 3 days. Calories: 163 per serving.