Description
This vibrant and nutritious Edamame Salad combines tender shelled edamame with crisp red cabbage, shredded carrots, bell pepper, and scallions, all tossed in a creamy almond butter and lime dressing. Enhanced with fresh cilantro, ginger, and garlic, this salad offers a perfect balance of flavors and textures, making it a refreshing and healthy dish ideal for lunch or a light dinner.
Ingredients
Vegetables and Herbs
- 12 oz bag frozen shelled edamame (mukimame)
- 1 cup shredded red cabbage
- 2 shredded carrots (about 1 cup)
- ½ red bell pepper, diced
- 2 scallions, white and green parts separated and sliced
- ¼ cup fresh minced cilantro
Dressing
- ¼ cup smooth almond butter (stirred well)
- 2 tbsp freshly squeezed lime juice
- 2 tbsp soy sauce or tamari
- 2 tsp agave or maple syrup
- 1 inch piece fresh ginger, minced or grated
- 1 garlic clove, minced or grated
Toppings and Seasoning
- ½ cup raw almonds, chopped
- Salt, to taste
Instructions
- Cook Edamame: Bring a large saucepan of water to a boil over high heat. Add the frozen shelled edamame and boil for 5 minutes or until tender. Drain and allow to cool at room temperature for 5 to 10 minutes until cool to the touch.
- Combine Vegetables: In a large mixing bowl, add the cooked and cooled edamame, shredded red cabbage, shredded carrots, diced red bell pepper, sliced scallions, and minced cilantro. Mix gently to combine.
- Prepare Dressing: In a small whisking bowl, combine the almond butter, freshly squeezed lime juice, soy sauce or tamari, agave or maple syrup, minced fresh ginger, and minced garlic. Whisk thoroughly until the dressing is smooth and creamy.
- Toss Salad: Pour the almond lime dressing over the vegetable mixture. Toss well to ensure everything is evenly coated. Season with salt to taste, adjusting as necessary.
- Chill and Serve: Cover the salad and refrigerate it for one hour to allow the flavors to meld and marinate. Alternatively, serve immediately if preferred. Garnish with the chopped raw almonds just before serving for added crunch.
Notes
- Use tamari instead of soy sauce for a gluten-free version.
- Adjust the amount of agave or maple syrup based on desired sweetness.
- The salad can be served immediately or chilled to enhance flavor melding.
- Chopped almonds add texture but can be omitted for a nut-free option.
- To make it vegan and gluten-free, ensure the soy sauce or tamari used is appropriate for dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Asian Fusion
