Asian Edamame Salad
This salad is like an Asian coleslaw. The cabbage, carrot, pepper mixture is hearty enough that you can combine the salad with the dressing ahead of time and not worry about the salad wilting.
- 1 head purple cabbage shredded
- 1 cup steamed shelled edamame
- 4 carrots cut into matchsticks
- 1 red bell pepper cut into matchsticks
- 1 ⁄4 cup cilantro
- 1 ⁄4 cup sunflower seeds
- 1 piece ginger 2 inches, minced
- 1 clove garlic minced
- 2 Tablespoons white miso
- 2 Tablespoons sesame oil
- 1 ⁄3 cup rice vinegar
- 1 Tablespoon maple syrup
Whisk together all dressing ingredients.
Combine all salad ingredients except sunflower seeds and toss with salad dressing to combine.
Top each portion with sunflower seed and enjoy.
From Women's Health Magazine. I followed the recipe exactly only changing a couple things -- maple syrup instead of agave and adding sunflower seeds as a topping.
Serving: 1/4 of recipe without sunflower seeds | Calories: 220kcal | Carbohydrates: 29g | Protein: 8g | Fat: 9g | Fiber: 9g