BHA & BHT Free Edamame Salad with Sesame Ginger Dressing
Total time25 min
Prep time20 min
Cook time5 min
4.8(28)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salad
- 2 cups frozen shelled edamame
- 2 cups purple cabbage, thinly shredded
- 2 medium carrots, julienned or coarsely grated
- 4 scallions, thinly sliced
- 1 red bell pepper, thinly sliced
- ¼ cup fresh cilantro, roughly chopped
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 1 tbsp tamari
- 1 tbsp honey
- 1 tsp fresh ginger, finely grated
- 1 clove garlic, finely grated
- ¼ tsp red pepper flakes
For serving
- 2 tbsp sesame seeds, toasted
- ¼ cup dry-roasted almonds, roughly chopped (optional)
Instructions
- 1
Bring a large pot of salted water to a boil. Add the frozen edamame and cook for 3–4 minutes, until bright green and just tender. Drain in a colander and rinse under cold water until cool to the touch.
- 2
In a small bowl, whisk together the olive oil, sesame oil, rice vinegar, tamari, honey, grated ginger, grated garlic, and red pepper flakes until the dressing is smooth and emulsified.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!