Name: Edamame Crunch Salad with Sesame Lime Vinaigrette Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 30 min
Cuisine: Asian Fusion
Ingredients: 12 ounces frozen shelled edamame (about 2 cups, cooked and cooled); 2 cups pre-shredded coleslaw mix; 2 cups shredded purple cabbage; 1 large red bell pepper, diced (about 1½ cups); 1 cup shredded or grated carrots; 3 scallions, chopped (about a heaping ¼ cup); ¼ to ⅓ cup cilantro, chopped; 1 cup roasted salted cashews, roughly chopped; ¼ cup reduced-sodium soy sauce; 2 tablespoons rice vinegar; 2 tablespoons toasted sesame oil; 1 tablespoon fresh lime juice; Fresh ground black pepper, to taste

Description

A vibrant and crunchy Edamame Crunch Salad featuring a colorful mix of fresh vegetables, edamame, and roasted cashews, all tossed in a zesty sesame lime vinaigrette. Perfect as a refreshing side dish or a light, nutritious meal.

Ingredients

Salad Ingredients

12 ounces frozen shelled edamame (about 2 cups, cooked and cooled)
2 cups pre-shredded coleslaw mix
2 cups shredded purple cabbage
1 large red bell pepper, diced (about 1½ cups)
1 cup shredded or grated carrots
3 scallions, chopped (about a heaping ¼ cup)
¼ to ⅓ cup cilantro, chopped
1 cup roasted salted cashews, roughly chopped

Dressing Ingredients

¼ cup reduced-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
1 tablespoon fresh lime juice
Fresh ground black pepper, to taste

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Instructions

Make the dressing: In a small bowl or jar, whisk together the soy sauce, rice vinegar, toasted sesame oil, lime juice, and black pepper until well combined. Set aside to let the flavors meld.
Assemble the salad base: In a large mixing bowl, combine the cooked and cooled edamame, pre-shredded coleslaw mix, shredded purple cabbage, diced red bell pepper, shredded carrots, chopped scallions, and chopped cilantro. Mix gently to incorporate all ingredients evenly.
Dress it: Pour the prepared sesame lime vinaigrette over the mixed vegetables. Toss thoroughly to ensure every piece is evenly coated with the dressing, enhancing the overall flavor.
Add the crunch: Sprinkle the roughly chopped roasted salted cashews over the dressed salad and toss gently once more to distribute the crunchy texture throughout.
Chill and serve: Refrigerate the salad for at least 20 minutes to allow the flavors to develop and meld together. Before serving, give the salad a good stir and enjoy a refreshing, crunchy dish.

Notes

For best texture, ensure edamame is cooked and completely cooled before mixing.
Use reduced-sodium soy sauce to keep the sodium content moderate.
Chilling the salad helps meld the flavors, but it can be served immediately if pressed for time.
Cashews add a nice crunch but can be substituted with almonds or peanuts if preferred.
This salad is excellent served on its own or as a side alongside grilled meats or tofu.

Prep Time: 15 minutes
Cook Time: 5 minutes (for cooking edamame)
Category: Salad
Method: No-Cook
Cuisine: Asian Fusion