Photo of Asian Chopped Salad with Edamame by WW

Asian Chopped Salad with Edamame

4
3
3
Smartpoints value per serving
Total Time
20 min
Prep
20 min
Cook
0 min
Serves
8
Difficulty
Easy
This bright, crunchy salad pairs loads of fresh vegetables with protein-rich edamame. Scale back on the heat by leaving out a serrano.

Ingredients

shredded red cabbage

2 cup(s)

shredded carrot(s)

2 cup(s)

edamame (shelled)

2 cup(s), cooked and cooled

yellow pepper(s)

1 large, seeded and thinly sliced

serrano chile(s)

2 average, seeded and minced (or less to taste)

canned water chestnut(s)

8 oz, rinsed, drained, thinly sliced

uncooked scallion(s)

6 medium, sliced

mint leaves

¼ cup(s), fresh, minced

fresh lime juice

5 Tbsp

toasted sesame oil

8 tsp

honey

2 Tbsp

ginger root

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.

Notes

To keep the vegetables crisp, dress the salad just before serving. To cut the spice, only use one serrano pepper or leave them out entirely. Look for preshredded cabbage and carrots in your produce section to speed prep time.Turn this into a vegetarian main meal by increasing the serving size and adding tofu or tempeh (could affect SmartPoints value).

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