Asian chopped salad with edamame
Shredded red cabbage
2 cup(s), cooked and cooled
1 large, seeded and thinly sliced
2 average, seeded and minced (or less to taste)
Canned water chestnut(s)
8 oz, rinsed, drained, thinly sliced
6 medium, sliced
¼ cup(s), fresh, minced
Fresh lime juice
Toasted sesame oil
2 tsp, fresh, grated
2 Tbsp, toasted
- In a large bowl, combine cabbage, carrots, edamame, both kinds of peppers, water chestnuts, scallions and mint.
- 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.