Miso Edamame Dense Bean Salad

Serves 1
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Directions

  1. 1Thaw a bag of shelled edamame and add it to a big bowl with one can of rinsed and drained white beans.
  2. 2Roughly chop about five green onions and one big bunch of cilantro and add them to the bowl.
  3. 3Cut two jalape ños in half, remove the pith and seeds to make it less spicy, and add them to the bowl.
  4. 4Add one cup of chopped cabbage and about a quarter of a red onion to the bowl.
  5. 5Finish with a bag of chopped Persian cucumbers.
  6. 6For the dressing, add a quarter cup of toasted sesame oil, the juice of one lime, one tablespoon of grated garlic, one tablespoon of grated ginger, a quarter cup of rice wine vinegar, two tablespoons of tamari, and two tablespoons of miso paste to the bowl.
  7. 7Finish with a quarter cup of toasted sesame seeds and aggressively toss everything together until it's all fully coated.
  8. 8Store the salad in deli containers in the fridge.

Ingredients

  • 1 bag shelled edamame
  • 1 can white beans
  • 5 green onions
  • 1 bunch cilantro
  • 2 jalapenos
  • 1 cup chopped cabbage
  • 0.25 red onion
  • 0.5 bag chopped Persian cucumbers
  • 0.25 cup toasted sesame oil
  • 1 lime
  • 1 tablespoon grated garlic
  • 1 tablespoon grated ginger
  • 0.25 cup rice wine vinegar
  • 2 tablespoons tamari
  • 2 tablespoons miso paste
  • 0.25 cup toasted sesame seeds

Equipment

big bowlcan openerknifecutting boardlemon squeezergratermeasuring cupspoondeli containers

Tips

  • The salad marinates in the fridge and gets better throughout the week.
  • Store in deli containers in the fridge for about 4-5 days.

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