Edamame Crunch Salad - Vegan

The Edamame Crunch Salad is a delightful fusion of textures and flavors, showcasing the vibrant colors of fresh vegetables. With a plentiful mix of cooked edamame, shredded red cabbage, julienned carrot, thinly sliced red bell pepper, and crisp radishes, it is as pleasing to the eye as it is to the palate.

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Temps de préparation 20

Temps de cuisson 5

Temps total 25

Type de plat Salad

Cuisine International

Portions servings

Calories 250 kcal

Ingrédients

2 cups shelled edamame, cooked

1 cup shredded red cabbage

1 large carrot, julienned

1 red red bell pepper, thinly sliced

1/2 cup sliced radishes

2 tablespoons chopped fresh cilantro

1/4 cup sliced green onions

1/4 cup roasted sunflower seeds

3 tablespoons sesame oil

2 tablespoons rice vinegar

1 tablespoon soy sauce

1 tablespoon honey or maple syrup

1 teaspoon grated fresh ginger

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

Instructions

In a large bowl, combine the cooked edamame, shredded red cabbage, julienned carrot, red bell pepper, sliced radishes, chopped cilantro, and sliced green onions.
In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey (or maple syrup), grated ginger, garlic powder, and black pepper until well-blended.
Pour the dressing over the salad and toss to coat all the ingredients evenly.
Sprinkle the roasted sunflower seeds over the top of the salad just before serving.
Serve immediately or refrigerate for up to 2 hours for flavors to meld together.

Nutrition (per 100g)

Keyword Asian inspired, colorful salad, crunchy salad, easy recipe, edamame, fresh vegetables, gluten-free, healthy lunch, high-protein, meal prep, nutritious, plant-based, quick meal, side dish, summer salad, sunflower seeds, tangy dressing, vegan, vibrant

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Edamame Crunch Salad – Vegan