Breastfeeding Friendly Miso-Sesame Edamame Cabbage Salad
Total time30 min
Prep time20 min
Cook time0 min
4.8(8)
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Learn more →Ingredients
4 servings
For the salad
- 4 cups green cabbage, thinly shredded
- 2 cups red cabbage, thinly shredded
- 1 ½ cups frozen shelled edamame, thawed
- 2 medium carrots, peeled and grated
- 4 scallions, thinly sliced
- ¼ cup fresh cilantro, roughly chopped (optional)
For the dressing
- 2 tbsp white miso paste
- 2 tbsp tahini
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh ginger, finely grated
- 1 tbsp maple syrup
- 1 tbsp fresh lime juice
- 2–3 tbsp water, to thin
- ¼ tsp salt, or to taste
For serving
- 2 tbsp sesame seeds, toasted
Instructions
- 1
In a small bowl or jar, whisk together the miso paste, tahini, rice vinegar, toasted sesame oil, olive oil, grated ginger, maple syrup, and lime juice until smooth. Add water 1 tablespoon at a time, whisking between additions, until the dressing is pourable and coats the back of a spoon.
- 2
Taste the dressing and add salt as needed, then set aside for 5–10 minutes to let the flavors come together.
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