Miso Edamame Dense Bean Salad
Serves 1
Directions
- 1Thaw a bag of shelled edamame and add it to a big bowl with one can of rinsed and drained white beans.
- 2Roughly chop about five green onions and one big bunch of cilantro and add them to the bowl.
- 3Cut two jalape ños in half, remove the pith and seeds to make it less spicy, and add them to the bowl.
- 4Add one cup of chopped cabbage and about a quarter of a red onion to the bowl.
- 5Finish with a bag of chopped Persian cucumbers.
- 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.
- 7Finish with a quarter cup of toasted sesame seeds and aggressively toss everything together until it's all fully coated.
- 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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