Edamame Salad

This flavorful edamame salad has a light rice wine vinegar and sesame oil dressing that is tossed with bok choy, carrots, and napa cabbage.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 97 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.

Step 4

Top edamame salad with sesame seeds and daikon radish before serving.