Ingredients
Salad
- 12 ounces plain frozen shelled edamame 340 g; choose a product with stovetop cooking directions
- 3 cups finely shredded red cabbage About 180 g, loosely filled
- 1 large carrot About 100 g; peeled and coarsely grated
- 1/2 English cucumber About 150 g; cut into small quarter slices
- 2 scallions About 30 g; thinly sliced
- 1/4 cup chopped unsalted dry-roasted peanuts About 35 g; add just before serving
Lime-sesame dressing
- 2 tablespoons fresh lime juice 30 ml
- 1 tablespoon less-sodium soy sauce 15 ml
- 1 tablespoon toasted sesame oil 15 ml
- 1 teaspoon honey 7 g
Equipment
- 1 Medium saucepan
- 1 Colander
- 1 Large mixing bowl
- 1 Small mixing bowl
- 1 Whisk
- 1 Box grater
- knife and cutting board
- Measuring cups and spoons
- 1 Large serving spoon
Instructions
Prepare the salad
- Bring a medium saucepan of water to a boil. Keep the frozen shelled edamame ready, and check its package for the cooking time.
- Add the edamame and cook thoroughly according to its package directions. Drain in a colander, rinse under cold running water until cool, then drain very well. Refrigerate while preparing the other ingredients.
- Thinly slice the cabbage, grate the peeled carrot and quarter the cucumber lengthwise before cutting it into small slices. Slice the scallions. Pat very wet cucumber dry so it does not dilute the dressing.
- In the small bowl, whisk the lime juice, less-sodium soy sauce, toasted sesame oil and honey until combined.
- Put the cooled drained edamame, cabbage, carrot, cucumber and scallions in the large mixing bowl. Add the dressing and toss with the serving spoon until lightly coated.
- Fold in or scatter over the peanuts just before serving. If keeping some salad for later, leave its peanuts separate until ready to eat.
Nutrition
Calories: 216kcalCarbohydrates: 18.3gProtein: 13.3gFat: 12.1gSodium: 179mgFiber: 6.8g
Video
Notes
Preparation and cooling times are estimates. Follow the edamame package’s cooking directions; thawing frozen beans alone does not replace a required cooking step.
Nutrition is an estimate per one of four side servings, calculated from reference ingredient labels and USDA food-composition data using the listed ingredient weights. It includes all dressing and peanuts; brands and cooking losses change the result. This recipe contains soy, peanuts and sesame. Ordinary soy sauce also contains wheat.
Refrigerate within two hours, or one hour above 90°F (32°C), at 40°F (4°C) or below. Use within three to four days, following an earlier package limit when one applies. Store peanuts separately for the best texture.
Video credit: Plant Based Jess, Edamame Crunch Salad, originally uploaded May 11, 2023. The creator’s linked recipe uses a creamy almond-butter dressing and additional vegetables, herbs, garlic and ginger. This version uses a lighter lime-sesame dressing, peanuts and honey with independently composed quantities.