Black Pepper Free Edamame Salad with Sesame Ginger Dressing
Total time25 min
Prep time20 min
Cook time5 min
4.8(28)
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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.
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