Edamame Salad recipe
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Ingredients
- 4 cups shelled edamame (green soybeans) 1 cup chopped napa cabbage ½ cup chopped bok choy ½ cup rice wine vinegar ¼ cup sesame oil 1 teaspoon coarse salt ½ cup shredded carrots 1 tablespoon black sesame seeds ¼ cup shredded white daikon radish
Nutrition Info
- 97 caloriescarbohydrate: 2.1 gcholesterol: : -fat: 9.9 gfiber: 0.8 gprotein: 0.6 gsaturatedFat: 1.4 gservingSize: -sodium: 334.7 mgsugar: 0.9 gtransFat: : -unsaturatedFat: : -
Directions Edamame Salad
Directions
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Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
Top edamame salad with sesame seeds and daikon radish before serving.