Edamame Salad

Edamame Salad

Sonya

"A friend passed this 'jewel' of a recipe on to me. My girls ask for it in their lunch boxes!"
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Ingredients

1 h 45 m servings 348 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 360 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
  2. Combine Napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
  3. Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
  4. Top edamame salad with sesame seeds and daikon radish before serving.

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Reviews

Read all reviews 9
  1. 14 Ratings

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Most helpful positive review

This is awesome! I added lemon vinegar at the end for a little kick but wow! Even my boys chomped this down.

Most helpful critical review

The amount of vinegar adds a whole LOT of pucker. Maybe a little fresh ginger and soy sauce would help even out the flavor a bit and cut the vinegar to about half.

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Least positive
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This is awesome! I added lemon vinegar at the end for a little kick but wow! Even my boys chomped this down.

The amount of vinegar adds a whole LOT of pucker. Maybe a little fresh ginger and soy sauce would help even out the flavor a bit and cut the vinegar to about half.

Delicious just as written! Trying to get more veggies in my diet and this was perfect!

I made it with the ingredients in my fridge, fresh black soybeans (kuromame) and komatsuna leaves instead of bok choy. I prepared 2 servings so divided the quantities by 3. I also used less dres...

OOOHHH! The rice wine vinegar in this recipe made us all pucker! I find it hard to believe that kids would eat this as written. Thanks to Julee's review we took her advice and added some soy ...

delicious recipe!! I would suggest using more daikon, carrots and bok choy (almost double the amount) and using only 1/4 cup of rice vinegar. Subtle flavor and will make a bigger serving and wil...

I sliced my radishes and carrots instead of shredding them. Didn't have much flavor to it, I skipped the salt.

Terrific! I too reduced the amount of vinegar and the overall amount of dressing, but it was really good.

I can't imagine drowning this in so much vinegar and oil! Trust yourself. Use the same base ingredients, but tweak it for your own tastes. I used a lot more of the cabbage and bok choy and only ...

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