Description
A vibrant and refreshing Crunchy Cabbage and Edamame Salad tossed in a bold sesame ginger dressing, packed with crisp veggies, plant-based protein, and irresistible crunch.
Ingredients
Scale
For the Salad:
- 1/2 cup shredded green cabbage
- 1/2 cup shredded red cabbage
- 1 cup shelled edamame, cooked
- 1/2 cup shredded carrots
- 1/4 cup sliced green onions
- 1/4 cup chopped cilantro
- 1/4 cup toasted sliced almonds
For the Dressing:
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- In a large bowl, combine green cabbage, red cabbage, edamame, carrots, green onions, cilantro, and almonds.
- In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, grated ginger, garlic, and red pepper flakes until smooth.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Let the salad sit for 10 minutes to allow the flavors to meld.
- Serve chilled and enjoy.
Notes
- Slice cabbage thinly for the best texture.
- Toast almonds lightly for extra flavor.
- Swap honey with maple syrup for a vegan version.
- Add grilled chicken, shrimp, or tofu to make it a complete meal.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-cook / Tossed
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg