Ingredients
Scale
- 16 oz frozen shelled edamame
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup chopped fresh cilantro
- 1/4 cup toasted sunflower seeds or slivered almonds
- 1/4 cup dried cranberries
- 3 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce (or liquid aminos)
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon freshly grated ginger
- 1 clove garlic, minced
Instructions
- Start by preparing your fresh vegetables. Shred the red cabbage finely using a sharp knife or a mandoline slicer. Grate the carrots or use a pre-shredded bag to save time. Chop the cilantro roughly, ensuring you include some of the stems for extra flavor. Set all the vegetables aside in a large mixing bowl. In a small glass jar or bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, grated ginger, and minced garlic until the dressing is well combined and the honey has dissolved.
- Bring a medium pot of salted water to a boil. Add the frozen shelled edamame and cook for 3 to 5 minutes, or according to the package instructions, until they are tender but still have a slight snap. Immediately drain the edamame and rinse them under cold running water. This “shocks” the beans, stopping the cooking process and preserving their bright green color. Pat the edamame dry with a clean kitchen towel to ensure the dressing adheres better to them.
- Add the cooked edamame to the large bowl with the cabbage and carrots. Pour the prepared dressing over the vegetables and toss thoroughly to ensure everything is evenly coated. Fold in the dried cranberries and toasted sunflower seeds. For the best flavor, let the salad sit for 10 minutes to allow the dressing to marinate the vegetables. Serve in chilled bowls and garnish with an extra sprinkle of cilantro or a dash of sesame seeds if desired.
- Cook Time: 20 minutes