Asian Edamame Salad with Cilantro and Toasted Almonds
Total Time
15 minutes
Prep Time
15 minutes
Rating
0 out of 5 stars
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Ingredients
4 servings
- 3 cups shelled edamame beans, cooked and cooled
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 cup shredded carrots
- 1/2 head of purple/red cabbage, shredded
- 1/4 cup reduced sodium soy sauce or gluten free soy sauce
- 2 tablespoons sesame oil
- 1/2 tablespoon agave nectar or honey
- 1/2 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1/2 cup fresh chopped cilantro
- 1/4 cup toasted almonds
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Preparation
Step 1
Combine edamame, diced bell peppers, cabbage and carrots in a large bowl.
Step 2
To make your dressing combine soy sauce, sesame oil, honey, ginger and garlic in a small bowl. Add dressing mixture to edamame salad and combine until salad is fully coated.
Step 3
Add in cilantro and mix again. Sprinkle toasted almonds on top.
Step 4
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