Why Make This Recipe
Crunchy Cabbage and Edamame Salad with Sesame Ginger Dressing is a refreshing and healthy choice for any meal. Packed with vibrant colors and a mix of textures, this salad offers a delightful crunch and great taste. The combination of edamame and crisp vegetables makes it a nutritious option, while the sesame ginger dressing adds a flavorful kick. It’s also quick to prepare, making it perfect for busy weeknights or a light lunch.
How to Make Crunchy Cabbage and Edamame Salad with Sesame Ginger Dressing
Ingredients
- 1/2 cup shredded green cabbage
- 1/2 cup shredded red cabbage
- 1 cup shelled edamame, cooked
- 1/2 cup shredded carrots
- 1/4 cup sliced green onions
- 1/4 cup chopped cilantro
- 1/4 cup toasted sliced almonds
For the Dressing:
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
Directions
- In a large bowl, combine the green cabbage, red cabbage, edamame, carrots, green onions, cilantro, and almonds.
- In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, ginger, garlic, and red pepper flakes (if using) until well combined.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Let the salad sit for 10 minutes to allow the flavors to meld.
- Serve chilled and enjoy.
How to Serve Crunchy Cabbage and Edamame Salad with Sesame Ginger Dressing
This salad is best served cold. You can enjoy it as a light stand-alone meal or pair it with grilled chicken, fish, or tofu for added protein. It’s also a great side dish for barbecues or potlucks.
How to Store Crunchy Cabbage and Edamame Salad with Sesame Ginger Dressing
To store leftovers, keep the salad in an airtight container in the refrigerator. It can last for up to 2 days. However, for the best taste and texture, it’s recommended to eat it fresh.
Tips to Make Crunchy Cabbage and Edamame Salad with Sesame Ginger Dressing
- For more crunch, consider adding thinly sliced bell peppers or cucumbers.
- You can adjust the sweetness of the dressing by adding more or less honey, depending on your preference.
- To save time, you can buy pre-shredded cabbage and carrots from the store.
Variation
You can easily customize this salad by adding other ingredients like sliced radishes, cherry tomatoes, or even diced apples for a hint of sweetness. If you’re looking for a protein boost, adding grilled chicken or chickpeas works well.
FAQs
Q: Can I make this salad ahead of time?
A: Yes, you can prepare the salad and the dressing separately a day in advance. Just combine them right before serving for the freshest taste.
Q: Is there a substitute for sesame oil?
A: Yes, you can use olive oil or any other neutral oil if you don’t have sesame oil on hand. However, the flavor will be slightly different.
Q: Can I make this salad vegan?
A: Yes, this recipe is naturally vegan as long as you use a plant-based honey alternative or omit it entirely.
Crunchy Cabbage and Edamame Salad with Sesame Ginger Dressing
Ingredients
Salad Ingredients
- 1/2 cup shredded green cabbage
- 1/2 cup shredded red cabbage
- 1 cup shelled edamame, cooked
- 1/2 cup shredded carrots
- 1/4 cup sliced green onions
- 1/4 cup chopped cilantro
- 1/4 cup toasted sliced almonds
For the Dressing
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey (can be substituted with plant-based honey alternative for vegan)
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
Instructions
Preparation
- In a large bowl, combine the green cabbage, red cabbage, edamame, carrots, green onions, cilantro, and almonds.
- In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, ginger, garlic, and red pepper flakes (if using) until well combined.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Let the salad sit for 10 minutes to allow the flavors to meld.
- Serve chilled and enjoy.