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, 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 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.