Edamame Salad

Edamame Salad

Edamame Salad

"My aunt took me to see 'Salad Days' when I was seven. This story of a magic piano that infects everyone who hears it infected me, too. It was a Road to Damascus moment in my life."
Cameron Mackintosh
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Prep Time 20 mins
Cook Time 5 mins
Additional Time 1 hr 20 mins
Total Time 1 hr 45 mins
Course Appetizer, Salad, Side Dish
Cuisine Asian
Servings 6
Calories 97 kcal

Ingredients
  

  • 4 cups shelled edamame green soybeans
  • 1 cup chopped napa cabbage
  • ½ cup chopped bok choy
  • ½ cup rice wine vinegar
  • ¼ cup sesame oil
  • 1 teaspoon coarse salt
  • ½ cup shredded carrots
  • 1 tablespoon black sesame seeds
  • ¼ cup shredded white daikon radish

Instructions
 

  • Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
  • Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
  • Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
  • Top edamame salad with sesame seeds and daikon radish before serving.

NUTRITION

Nutrition Facts
Edamame Salad
Serving Size
 
6 g
Amount per Serving
Calories
97
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
1
g
6
%
Sodium
 
335
mg
15
%
Potassium
 
99
mg
3
%
Carbohydrates
 
2
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
1
g
2
%
Vitamin C
 
7
mg
8
%
Calcium
 
35
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Salad
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