Description
With shelled edamame, shredded cabbage and carrots tossed in a miso dressing, this edamame salad is great for a light lunch or a healthy side dish.
Ingredients
For the dressing
- 2 tablespoons sesame oil
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 1 tablespoon mirin
- 3 tablespoons white miso
For the salad
- 4 cups (about 24 ounces) frozen shelled edamame, thawed (see tip in post)
- 2 cups shredded carrots (see Notes)
- 3–4 cups shredded cabbage (preferably a mix of purple and green cabbage)
- 1/4 cup chopped cilantro, optional
Instructions
For the dressing
- Whisk. Combine the dressing ingredients in a small mixing bowl and whisk together until smooth and most of the miso is dissolved.
For the salad
- Mix. In a large bowl, toss the edamame, carrots, and cabbage.
- Dress. Pour desired amount of dressing over the vegetables and toss until evenly mixed. Top with chopped cilantro and serve.
Notes
- To shred the carrots quickly, use the large holes on a box grater. If you want more crunch, you can julienne cut the carrots instead.
- Leftover salad can be stored in the refrigerator up to 3-4 days. The vegetables will discolor slightly as the salad sits.
- Any leftover dressing can be stored in the refrigerator for up to 2 weeks.
