Edamame Salad

5 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

Ingredients

4 cups shelled edamame (green soybeans)
1 cup chopped Napa cabbage
1/2 cup chopped bok choy
1/2 cup rice wine vinegar
1/4 cup sesame oil
1 teaspoon coarse salt
1/2 cup shredded carrots
1 tablespoon black sesame seeds
1/4 cup shredded white daikon radish

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Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
348 cal
17%

Fat
21.5 g
33%

Carbs
21 g
7%

Based on a 2,000 calorie diet

Reviews (5)

Rate This Recipe

Lisame

Aug. 14, 2012

"This is awesome! I added lemon vinegar at the end for a little kick but wow! Even my boys chomped this down...." See more"

Julee

Aug. 8, 2012

"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"