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Cabbage and Edamame Salad

Cabbage and Edamame Salad: A Crunchy Vegan Delight

Enjoy a colorful and crunchy Cabbage and Edamame Salad that's both delicious and nutritious—perfect for a light lunch or as a side dish.
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Prep Time 15 minutes
Cook Time 5 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Green Cabbage Finely shredded
  • 2 cups Red Cabbage Finely shredded
  • 1 cup Edamame Cooked according to package instructions
  • 2 medium Carrots Finely shredded
  • 4 stalks Green Onions Thinly sliced
  • 1/2 cup Cilantro Fresh leaves, or substitute with parsley
  • 1/2 cup Sliced Almonds Lightly toasted
For the Dressing
  • 3 tablespoons Sesame Oil Rich and nutty flavor
  • 2 tablespoons Rice Vinegar For tangy brightness
  • 2 tablespoons Soy Sauce Can use gluten-free tamari
  • 1 tablespoon Honey Can substitute with maple syrup
  • 1 tablespoon Grated Ginger Fresh preferred
  • 2 cloves Garlic Minced
  • 1/4 teaspoon Red Pepper Flakes Optional for heat

Equipment

  • Mixing Bowl
  • Skillet
  • whisk
  • Tongs

Method
 

Preparation Steps
  1. Begin by finely shredding the green and red cabbage, making sure to use fresh vegetables for the best crunch.
  2. In a large mixing bowl, combine the shredded cabbages with the cooked edamame, finely shredded carrots, and thinly sliced green onions.
  3. Toss gently to blend the colors and textures.
  4. In a dry skillet over medium heat, add the sliced almonds and toast for about 3–5 minutes until golden brown and fragrant.
  5. In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic until smooth.
  6. Pour the dressing over the vegetable mixture and gently toss until everything is evenly coated.
  7. Allow the salad to sit for about 10 minutes to let the flavors meld.
  8. Before serving, transfer to a serving bowl, sprinkle the toasted almonds on top and garnish with cilantro or green onions.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 15gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 300mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1.5mg

Notes

Use the freshest vegetables for best results. Store the dressing separately until ready to serve to maintain crunch.

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