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Crunchy Cabbage Edamame Salad with Zesty Ginger Dressing

This crunchy cabbage edamame salad is a colorful, healthy, and quick delight packed with textures and flavors.
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Prep Time 20 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Gluten-Free, Vegan
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 cups shredded green cabbage Provides crisp texture and color; fresh is best.
  • 1 cup shredded red cabbage Adds color and crunch.
  • 1 cup shelled edamame, cooked Frozen edamame can be used.
  • 1 cup shredded carrots Adds sweetness and vibrant color.
  • ½ cup sliced green onions Imparts a mild onion flavor.
  • ½ cup chopped cilantro Offers aromatic freshness.
  • ¼ cup toasted sliced almonds Adds crunch and nuttiness.
For the Dressing
  • ¼ cup sesame oil Provides a rich, nutty flavor.
  • 3 tablespoons rice vinegar Adds tanginess.
  • 2 tablespoons soy sauce Gives saltiness and umami.
  • 1 tablespoon honey Adds sweetness.
  • 1 tablespoon grated ginger Infuses a warm, spicy flavor.
  • 2 cloves minced garlic Enhances savory notes.
  • red pepper flakes (optional) Adds heat; adjust to taste.

Equipment

  • mixing bowl
  • Small Bowl
  • whisk
  • spatula
  • tongs

Method
 

Preparation Steps
  1. In a large mixing bowl, combine all salad ingredients until evenly distributed.
  2. In a separate small bowl, whisk together all dressing ingredients until well combined.
  3. Drizzle the prepared dressing over the salad mixture and toss gently.
  4. Allow the salad to sit for about 10 minutes at room temperature.
  5. Serve chilled and garnish with extra cilantro or almonds.

Notes

Store the salad in an airtight container for up to 3 days, keeping the dressing separate to maintain crunch.