Sesame Cabbage and Edamame Crunch Salad
Shredded green and purple cabbage tossed with protein-rich edamame, crisp carrots, toasted sunflower seeds, and a ginger-soy dressing.
- Prep: 15 min
- Cook: 5 min
- Total: 20 min
- Servings: 6
- Cuisine: Japanese
- Difficulty: Easy
- Cost: $2.99/serving
Dietary
- Vegetarian
- Vegan
- Pescatarian
- Dairy-Free
- Nut-Free
- Egg-Free
- Low-Calorie
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Fat
- High-Fiber
Tags
- healthy
- fresh
- savory
- tangy
- budget-friendly
- quick
Ingredients
- 12 ounce frozen shelled edamame (thawed)
- 0.5 head green cabbage (finely shredded)
- 0.5 head red cabbage (finely shredded)
- 1 cup shredded carrots
- 1 bunch green onions (thinly sliced)
- 0.5 cup sunflower seeds (roasted, unsalted)
- 3 tablespoon low-sodium soy sauce
- 3 tablespoon rice vinegar
- 2 tablespoon toasted sesame oil
- 1.5 tablespoon maple syrup
- 0.5 teaspoon ground ginger
- 0.5 teaspoon garlic powder
Instructions
- Bring a small pot of water to a boil, add 12 ounces thawed edamame, and cook for 4 minutes. Drain well and rinse with cold water to cool completely.
- In a measuring cup or small bowl, whisk together 3 tablespoons low-sodium soy sauce, 3 tablespoons rice vinegar, 2 tablespoons toasted sesame oil, 1 1/2 tablespoons maple syrup, 1/2 teaspoon ground ginger, and 1/2 teaspoon garlic powder.
- In a large mixing bowl, combine 1/2 head shredded green cabbage, 1/2 head shredded red cabbage, 1 cup shredded carrots, the cooled edamame, 1 bunch sliced green onions, and 1/2 cup roasted sunflower seeds.
- Pour the sesame dressing over the cabbage mixture and toss thoroughly to combine. Distribute evenly into lunch boxes.
Notes
Cabbage maintains its crunch exceptionally well over 4-5 days of refrigeration without becoming watery.
Nutrition (per serving)
- Calories: 235
- Protein: 8.8 g
- Carbohydrates: 28.6 g
- Fat: 11.3 g
- Fiber: 7.9 g
- Sodium: 500 mg
- Saturated Fat: 1.4 g
- Sugar: 14.2 g