This Edamame and Carrot Salad is a vibrant and nutritious dish featuring fresh edamame, julienned carrots, red cabbage, and sesame seeds, all tossed in a flavorful ginger-soy dressing. Rich in vitamins A, C, and K, this salad is a healthy and delicious option for any meal, offering a refreshing blend of textures and bold flavors.
Ingredients
- 1 cup shelled edamame fresh or frozen
- 2 large carrots julienned
- 2 cups red cabbage thinly sliced
- 2 tbsp sesame seeds toasted, if desired
- 2 green onions sliced (optional, for garnish)
Ginger-Soy Dressing Ingredients:
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tbsp fresh ginger grated
- 1 clove garlic minced
- 1 tsp lime juice
- Salt and pepper to taste
Instructions
- Cook the Edamame: If using frozen edamame, cook according to package instructions (typically boiling for 3-5 minutes) and then drain and cool.
- Prepare the Vegetables: Julienne the carrots and thinly slice the red cabbage. Place them in a large salad bowl along with the cooked edamame.
- Make the Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, minced garlic, lime juice, salt, and pepper until well combined.
- Toss the Salad: Pour the ginger-soy dressing over the vegetables and toss well to ensure everything is evenly coated.
- Add Sesame Seeds: Sprinkle the sesame seeds over the top of the salad and toss gently.
- Garnish and Serve: Garnish with sliced green onions if desired. Serve immediately or refrigerate for an hour to let the flavors meld together.
Notes
Enjoy this fresh and crunchy Edamame and Carrot Salad, perfect for a healthy lunch or as a colorful side dish!
Add a Comment