Edamame Salad

Edamame Salad
  • 4 cups shelled edamame (green soybeans)
  • 1 cup chopped napa cabbage
  • 1/2 cup chopped bok choy
  • 1/2 cup rice wine vinegar
  • 1/4 cup sesame oil
  • 1 teaspoon coarse salt
  • 1/2 cup shredded carrots
  • 1 tablespoon black sesame seeds
  • 1/4 cup shredded white daikon radish


  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.
  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.
  3. Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
  4. Top edamame salad with sesame seeds and daikon radish before serving.

05/24/2018
Edamame Salad, recipe PT15M PT1H 5 455 calories

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