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4.63
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8
votes
Asian Edamame Salad
This Asian-inspired edamame salad is crunchy, colorful and loaded with cabbage, carrots and peppers. Everything is tossed in a delicious ginger miso dressing. Vegan + gluten-free.
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Salad
Cuisine:
Asian
Servings:
4
Author:
Brittany Mullins
Equipment
blender
Ingredients
Salad
1
small head
purple cabbage
shredded, about 8 cups
1
12oz bag
frozen shelled edamame
cooked according to package
4
large
carrots
cut into matchsticks, about 1 cup
1
red bell pepper
cut into matchsticks
⅓
cup
cilantro
chopped
¼
cup
raw sunflower seeds
Ginger Miso Dressing
1
4-inch piece
ginger
minced
2
cloves
garlic
minced
¼
cup
white miso paste
¼
cup
sesame oil
⅔
cup
rice vinegar
2
Tablespoons
maple syrup
Instructions
Add all dressing ingredients to a blender and blend until combined and smooth.
Add all salad ingredients except sunflower seeds to a large bowl.
Pour dressing over salad and toss to combine.
Top each portion with sunflower seeds and enjoy.
Nutrition
Serving:
1
/4 of recipe
|
Calories:
362
kcal
|
Carbohydrates:
36
g
|
Protein:
12
g
|
Fat:
21
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
9
g
|
Monounsaturated Fat:
6
g
|
Sodium:
244
mg
|
Potassium:
740
mg
|
Fiber:
8
g
|
Sugar:
19
g