Edamame Salad with Peanut Dressing
Ingredients
The salad
-
3
cups
finely shredded red cabbage
-
2
cups
thawed shelled edamame (mukimame)
-
1½
cups
shredded carrots
-
1
large
cucumber, seeded and sliced into half moons
-
½
cup
sliced green onions
-
¼
cup
roasted salted peanuts
-
2
tablespoons
sesame seeds
-
4
sheets
roasted seaweed, thinly sliced
The peanut dressing
-
¼
cup
creamy peanut butter
-
¼
cup
rice vinegar
-
1
tablespoon
soy sauce
-
1
teaspoon
soy sauce
-
1½
teaspoons
toasted sesame oil
-
¼
teaspoon
ground ginger
-
⅛
teaspoon
granulated sugar
-
1
tablespoon
chili garlic sauce (optional)
-
1 to 3
tablespoons
water
Instructions
- Shred the cabbage thinly and place it in a large bowl.
- In a mason jar or bowl, combine peanut butter, rice vinegar, soy sauce, sesame oil, ginger, sugar, and optional chili garlic sauce. Shake or whisk until smooth.
- If the dressing is too thick, add water gradually until it reaches a pourable consistency.
- Add thawed edamame, shredded carrots, cucumber, green onions, peanuts, sesame seeds, and seaweed to the bowl with cabbage.
- Pour the peanut dressing over the salad ingredients and toss until well coated.
- Cover and chill the salad for at least an hour before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
340
Total fat
19g
Total carbohydrates
30g
Total protein
16g
Sodium
518mg
Cholesterol
0mg
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