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Cabbage and Edamame Salad with Sesame Ginger Dressing

Cabbage and Edamame Salad with Sesame Ginger Dressing Delight

A refreshing and healthy Cabbage and Edamame Salad with Sesame Ginger Dressing that's quick to prepare and packed with flavor.
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Prep Time 15 minutes
Cook Time 5 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Snacks
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Shredded Green Cabbage Provides a refreshing crunch; freshness is key for the best flavor.
  • 1 cup Shredded Red Cabbage Adds beautiful color and an extra layer of crunch; substitute with more green cabbage if needed.
  • 1 cup Shelled Edamame (cooked) Pack with protein and a hint of sweetness; frozen edamame works great when cooked according to package instructions.
  • 1 cup Shredded Carrots Introduces natural sweetness and vibrant color; you can use pre-shredded carrots for convenience.
  • 1/4 cup Sliced Green Onions Delivers sharpness and freshness to the dish; can be replaced with chives for a milder flavor.
  • 1/4 cup Chopped Cilantro Elevates the dish with its herbal notes; parsley can serve as a substitute if desired.
  • 1/4 cup Toasted Sliced Almonds Offers a nutty flavor and satisfying crunch; toasting enhances their taste, or swap for other nuts or seeds.
For the Dressing
  • 1/4 cup Sesame Oil The rich base for the dressing that adds a nutty flavor; use light or dark sesame oil as per availability.
  • 2 tablespoons Rice Vinegar Provides the perfect acidity; apple cider vinegar can be substituted if necessary.
  • 2 tablespoons Soy Sauce Adds depth and saltiness; tamari is a good gluten-free substitute.
  • 1 tablespoon Honey Sweetens the dressing beautifully; maple syrup or agave nectar offers a vegan alternative.
  • 1 tablespoon Grated Ginger Infuses zesty warmth; fresh ginger is preferred, but ground ginger can work in a pinch.
  • 1 clove Minced Garlic Enhances flavor throughout the salad; omit if you're sensitive to garlic.
  • 1/4 teaspoon Red Pepper Flakes Introduces heat; adjust amounts to suit your taste.

Equipment

  • large mixing bowl
  • Small Bowl
  • Whisk
  • Tongs

Method
 

Preparation Steps
  1. In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, cooked edamame, shredded carrots, sliced green onions, chopped cilantro, and toasted sliced almonds. Gently toss the ingredients together until they are evenly mixed.
  2. In a separate small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, grated ginger, minced garlic, and optional red pepper flakes until all ingredients are well blended and emulsified.
  3. Pour the sesame ginger dressing over the salad mixture and gently toss everything together with tongs to ensure an even coat.
  4. Cover the salad bowl with plastic wrap or a lid, and let it sit at room temperature for at least 10 minutes to allow the flavors to meld.
  5. Give the salad one last gentle toss before serving. Garnish with additional toasted almonds or a sprinkle of sesame seeds, if desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 500mgPotassium: 300mgFiber: 5gSugar: 4gVitamin A: 50IUVitamin C: 100mgCalcium: 8mgIron: 10mg

Notes

This salad can be stored in an airtight container for up to 3 days. Keep the dressing separate until serving for optimal freshness.

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