Edamame
Crunch Salad

Crisp vegetables meet
sesame-lime dressing.

Next: ingredients →

Ingredients

Makes 4 side servings

● 12 oz frozen shelled edamame
● 2 cups finely shredded red cabbage
● 1 cup diced cucumber
● 1 cup carrot matchsticks
● 2 scallions, thinly sliced
● ¼ cup chopped cilantro
● 1 tbsp toasted sesame seeds
● Dressing: 2 tbsp fresh lime juice
● 1 tbsp reduced-sodium soy sauce
● 1 tbsp neutral oil
● 2 tsp toasted sesame oil
● 1 tsp maple syrup
● 1 tsp finely grated ginger

Equipment

● Saucepan
● Colander
● Large mixing bowl
● Small bowl
● Whisk
● Knife and cutting board

First: cook beans

● Follow package directions, usually 3–5 minutes in boiling water.
● Drain, cool promptly under cold running water, then drain thoroughly.
● Do not use uncooked frozen beans.

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