Ingredients
Salad
- 2 cups frozen shelled edamame cook fully according to package
- 2 cups green cabbage finely shredded
- 2 cups purple cabbage finely shredded
- 1 cup carrot shredded
- 3 green onions thinly sliced
- 1/4 cup fresh cilantro chopped
- 1/2 cup unsalted roasted cashews roughly chopped
- 1 tbsp sesame seeds
Dressing
- 1 tbsp neutral oil
- 1 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 1 tbsp less-sodium tamari
- 1 tsp maple syrup
- 1 tsp fresh ginger very finely minced
Cooking water
- water as directed on edamame package; discard after cooking
Equipment
- 1 Medium saucepan
- 1 Colander
- 1 Large mixing bowl
- 1 Small dressing bowl
- 1 Whisk
- 1 Mixing spoon
- 1 Knife and cutting board
- Measuring cups and spoons
Instructions
Prepare and toss
- Cook the shelled edamame according to the package directions until fully cooked, then drain and cool completely.
- Whisk the neutral oil, sesame oil, rice vinegar, tamari, maple syrup, and very finely minced ginger in a small bowl.
- Place cooled edamame, both cabbages, carrot, green onions, and cilantro in a large bowl.
- Add the dressing, cashews, and sesame seeds just before serving. Toss gently until evenly coated. For packed lunches, refrigerate the bean-vegetable mixture and dressing separately and keep cashews dry until eating.
Video
Notes
Estimated cost: USD $6.50 for the whole recipe, about $1.63 per salad serving. Portion-based estimate: edamame $2.25, cabbage $0.80, carrot $0.40, onions $0.20, cilantro $0.20, cashews $1.00, dressing and sesame seeds $1.65. Prices vary. Contains soy, sesame, and cashews; check packaged ingredients. Refrigerate promptly and use within 3 days; hold nuts separately for crunch.
Video: Pinch of Yum, originally uploaded 2021-07-02T07:06:08-07:00. It demonstrates the same edamame-cabbage-cashew salad method. This smaller version omits noodles and optional creamy ingredients, uses fewer cashews, and has a ginger-tamari rice-vinegar dressing.
