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Crunchy Asian Edamame Salad

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A vibrant salad packed with fresh vegetables and a tangy dressing, perfect as a side dish or light main course.

Ingredients

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  • 2 cups shelled edamame (fresh or frozen)
  • 1 red bell pepper, diced
  • 1 cup shredded carrots
  • 1 cucumber, diced
  • 1 cup red cabbage, shredded
  • 3 green onions, sliced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup toasted sesame seeds
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or agave syrup
  • 1 tablespoon fresh ginger, grated
  • 1 clove, minced garlic
  • Salt and pepper to taste

Instructions

  1. Cook the edamame according to package instructions, usually boiling for about 5 minutes until tender. If using fresh edamame, cook in boiling water for about 3-4 minutes, then drain. Rinse under cold water to stop the cooking process and allow to cool.
  2. Combine the cooked edamame, diced red bell pepper, shredded carrots, diced cucumber, shredded red cabbage, sliced green onions, and chopped cilantro in a large mixing bowl. Toss gently to combine.
  3. Whisk together the rice vinegar, soy sauce, sesame oil, honey or agave syrup, grated ginger, and minced garlic in a small bowl to make the dressing.
  4. Pour the dressing over the salad mixture and toss to ensure everything is well-coated.
  5. Sprinkle in the toasted sesame seeds and gently mix again. Season with salt and pepper to taste.
  6. Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.
  7. Toss the salad once more before serving to ensure everything is beautifully integrated.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. For optimal crunch, add dressing just before serving.

Nutrition

Find it online: https://recypez.com/asian-edamame-salad/

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