Directions
- 1Combine one can of white beans and one bag of frozen edamame with some chopped cabbage, bell peppers, cucumbers, and the rest of the ingredients.
- 2Prepare the dressing by combining miso paste, orange zest, orange juice, soy sauce, rice wine vinegar, sesame oil, honey, garlic, and ginger in a bowl and mix it well.
- 3Pour the dressing over the ingredients, stir it all together, and optionally top with some sesame seeds and chili flakes.
Ingredients
- 1 12oz bag Frozen Cooked Edamame
- 1 16 oz cans White Beans
- 0.25 small head Red Cabbage
- 1 medium Cucumber
- 1 small Red Bell Pepper
- 0.5 bunch Cilantro
- 1 bunch Scallions
- 0 salt
- 0 sesame seeds
- 0 chili flakes
- 2 tbsp Miso Paste
- 1 Orange Orange Zest
- 0.5 cup Orange Juice
- 1 tbsp Light Soy Sauce
- 2 tsp Rice Wine Vinegar
- 1.5 tbsp Sesame oil
- 2 tbsp Honey
- 2 grated cloves Garlic
- 2 tbsp grated Ginger
Equipment
knifecutting boardbowlspoongraterwhiskscale
Related recipes
Crispy Noodle Salami Crunch Salad
Japanese · Salad
Crispy Rice Salmon Salad
Japanese · Salad
10-Minute Chinese Chicken Chopped Salad
Japanese · Salad10m
Karaage Chicken with Wasabi Mayo and Cucumber Slaw
Japanese · Salad
Crispy Rice Spicy Mayo Salmon Salad
Japanese · Salad
Salade de Riz Croustillant
Japanese · Salad30m
Japanese Home Cooking Potato Salad
Japanese · Salad
Spicy Salmon Crispy Rice Salad
Japanese · Salad
Hibachi Ginger Salad Dressing
Japanese · Salad
Crispy Rice Salad
Japanese · Salad
Carpaccio de "Atún" de Sandía
Japanese · Salad1h
Air Fryer Korean Chicken Salad
Japanese · Salad15m