Ingredients
Salad
- 12 ounces frozen shelled edamame
- 2 cups finely shredded red cabbage
- 1 cup diced cucumber
- 1 cup carrot matchsticks
- 2 scallions thinly sliced
- 0.25 cup chopped cilantro
- 1 tablespoon toasted sesame seeds
Dressing
- 2 tablespoons fresh lime juice
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon neutral oil
- 2 teaspoons toasted sesame oil
- 1 teaspoon maple syrup
- 1 teaspoon finely grated ginger
Equipment
- Saucepan
- Colander
- Large mixing bowl
- Small bowl
- Whisk
- Knife and cutting board
Instructions
Cook, chop and toss
- Cook edamame according to package directions, usually about 3–5 minutes in boiling water. Drain, cool promptly under cold running water and drain thoroughly. Do not use uncooked frozen beans.
- Wash and dry the vegetables and herbs. Shred the cabbage finely, dice the cucumber and cut the carrot into fine matchsticks. Combine with the cooled edamame and scallions in a large bowl.
- Whisk lime juice, soy sauce, neutral oil, sesame oil, maple syrup and ginger in a small bowl until blended.
- Just before serving, toss the salad with the dressing. Fold in cilantro and sesame seeds. Taste and add a little extra lime if desired.
- Refrigerate promptly at 40°F (4°C) or below. For best crunch, keep dressing separate and use within 2 days; do not exceed 3–4 days. Discard after more than 2 hours unrefrigerated, or 1 hour above 90°F (32°C).
Video
Notes
Contains soy and sesame, and wheat unless using suitable gluten-free soy sauce or tamari. Cooling and cooking times depend on the package; allow extra cooling time if needed.
Budget estimate for portions used: edamame $3–4; cabbage, cucumber and carrot $2–3; herbs and scallions $1–1.50; dressing and sesame $2–2.50. Planning estimate, not a current store quote.
Video credit: Plant Based Jess demonstrates edamame crunch salad. Her version uses a creamy lime dressing; this recipe uses a lighter sesame-lime vinaigrette. Follow the written quantities here.