Turmeric-Ginger Edamame Cabbage Salad
Total time30 min
Prep time20 min
Cook time0 min
5.0(16)
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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 shelled edamame, thawed if frozen
- 2 medium carrots, julienned or coarsely grated
- 3 scallions, thinly sliced
- ¼ cup fresh cilantro, roughly chopped
- 3 tbsp sesame seeds, dry-roasted
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp rice vinegar
- 1 tbsp tamari
- 1 tbsp honey
- 1 tsp ground turmeric
- 1 tsp fresh ginger, finely grated
- 1 tsp toasted sesame oil
- ¼ tsp black pepper
- ¼ tsp salt
For serving
- ¼ cup dry-roasted almonds, roughly chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the shredded green cabbage, red cabbage, edamame, carrots, scallions, and cilantro. Toss to distribute evenly.
- 2
In a small bowl or jar, whisk together the olive oil, rice vinegar, tamari, honey, ground turmeric, grated ginger, toasted sesame oil, black pepper, and salt until the dressing is smooth and the turmeric is fully incorporated with no dry streaks.
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