Edamame Salad

Prep Time 20

Chill time 30

Total Time 50

Servings:6 servings

Author: Lori Rasmussen, My Quiet Kitchen

This simple edamame salad is light and refreshing. With cucumber, red cabbage, carrot, and a bright ume vinegar dressing, it’s the perfect side dish or snacky salad. Fresh cilantro adds a burst of flavor, and you can easily mix in your favorite extras to make it your own.

Ingredients
US Customary | Metric

⅔ cup ume vinegar dressing - or any Asian dressing you like
12 ounces shelled edamame - I used frozen
3 cups shredded red cabbage - about half of a medium head
1 medium English cucumber - sliced into thin, half moons
1 large carrot - peeled and cut into matchsticks
½ cup finely chopped cilantro
salt

Tasty additions to bulk it up:

diced avocado
crispy baked tofu
cooked noodles
hearts of palm "rice" - or cooked and cooled riced cauliflower

Instructions

First, make the dressing (both versions of the ume dressing work for this salad; note that the tahini dressing is more garlicky and savory and will look slightly creamy). Add the shredded cabbage to a large bowl along with a generous pinch of salt and ⅓ cup dressing. Set aside to soften.
If using ready-to-eat edamame, you can skip this step. Place frozen edamame beans in a medium pot, and cover with water. Lightly salt the water, and bring to a boil. Simmer for 1-2 minutes or until tender; don't overcook. Make an ice bath in a bowl. Drain the edamame and immediately pour into the ice bath. Let sit for a few minutes, until chilled. Drain and pat dry.
Add the edamame, cucumber, carrot , and cilantro to the bowl with the cabbage. Toss to combine. Season with salt, and add more dressing, to taste. Refrigerate for 30–60 minutes to allow the flavors to mingle.

Notes

Additions: One of my favorite things to include in this salad is riced hearts of palm. It gives the dressing something else to cling and adds nice texture.

For a heartier salad toss in some avocado or cooked quinoa or noodles.

Store: The salad holds up well in the fridge for up to 2 days. For the best texture, store the dressing separately and toss it in an hour or so before serving.

Nutrition