Asian chopped salad with edamame
3
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
This bright, crunchy salad, which comes together in just 20 minutes, pairs loads of fresh vegetables with delicious, protein-rich edamame. It also features red cabbage, carrots, yellow peppers, and serrano chiles. In order to keep the vegetables crisp, you should dress the salad just before serving. To cut down the spice, feel free to use only one serrano pepper, or you can opt to leave them out entirely. Also, you can look out for preshredded cabbage and carrots in your produce section to speed prep time. If you want to turn this salad into a vegetarian main meal, you can add some tofu or tempeh.
Ingredients
Shredded red cabbage
2 cup(s)
Shredded carrots
2 cup(s)
Shelled edamame
2 cup(s), cooked and cooled
Yellow bell pepper
1 large, seeded and thinly sliced
Serrano chili pepper
2 average, seeded and minced (or less to taste)
Canned water chestnuts
8 oz, rinsed, drained, thinly sliced
Scallions
6 medium, sliced
Peppermint leaves
¼ cup(s), fresh, minced
Fresh lime juice
5 Tbsp
Toasted sesame oil
8 tsp
Honey
2 Tbsp
Fresh ginger
2 tsp, fresh, grated
Kosher salt
1½ tsp
Sesame seeds
2 Tbsp, toasted
Instructions
1
In a large bowl, combine cabbage, carrots, edamame, both kinds of peppers, water chestnuts, scallions and mint.
2
In a small bowl, whisk together lime juice, oil, honey, ginger and salt. Pour over vegetable mixture and toss to coat; garnish with sesame seeds. Yields about 3/4 cup per serving.
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