Edamame Salad5 Reviews
- Prep: 20 min
- Cook: 5 min
- Ready In: 1 hr 45 min
“A friend passed this 'jewel' of a recipe on to me. My girls ask for it in their lunch boxes!” - by Sonya
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 348 cal
- 21.5 g
- 21 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"This is awesome! I added lemon vinegar at the end for a little kick but wow! Even my boys chomped this down...." See more"
"The amount of vinegar adds a whole LOT of pucker. Maybe a little fresh ginger and soy sauce would help even out the flavor a bit and cut the vinegar to about half...." See more"
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