Asian Edamame Salad Crisp and Fresh Flavor Burst

Ingredients

• 2 cups shelled edamame (fresh or frozen)
• 1 cup shredded carrots
• 1 medium red bell pepper, finely chopped
• 1 cup purple cabbage, thinly sliced
• 1 small cucumber, diced
• 3 stalks green onions, chopped
• 1 4 cup chopped fresh cilantro
• 1 4 cup toasted sesame seeds
• 1 4 cup soy sauce (low sodium)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated fresh ginger
• 0 to taste salt and pepper

Instructions

1. If using frozen edamame, cook it according to package instructions. If using fresh, blanch the edamame in boiling water for about 3-4 minutes until tender, then cool under cold water. Drain and set aside.
2. In a large mixing bowl, combine the cooked edamame, shredded carrots, chopped red bell pepper, sliced purple cabbage, diced cucumber, chopped green onions, and cilantro.
3. In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), and grated ginger. Adjust seasoning with salt and pepper as needed.
4. Pour the dressing over the salad and gently toss until all ingredients are well coated.
5. Sprinkle toasted sesame seeds over the top for added crunch and flavor.
6. Allow to sit for at least 10 minutes to let the flavors meld together before serving.