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Miso Edamame Dense Bean Salad

Serves 1
tiktok.com

Miso Edamame Dense Bean Salad

tiktok.com
Serves 1

Directions

  1. 1Thaw a bag of shelled edamame and add it to a big bowl.
  2. 2Open one can of white beans, rinse, drain, and add to the bowl.
  3. 3Roughly chop about five green onions.
  4. 4Roughly chop one big bunch of cilantro.
  5. 5Cut two jalapenos in half, remove the pith and seeds, and mince them.
  6. 6Add the chopped green onions, cilantro, and minced jalapenos to the bowl.
  7. 7Add one cup of chopped cabbage to the bowl.
  8. 8Chop about a quarter of a red onion and add it to the bowl.
  9. 9Chop a bag of Persian cucumbers and add them to the bowl.
  10. 10Add a quarter cup of toasted sesame oil for the dressing.
  11. 11Add the juice of one lime to the dressing.
  12. 12Grate one tablespoon of garlic into the dressing.
  13. 13Grate one tablespoon of ginger into the dressing.
  14. 14Add a quarter cup of rice wine vinegar to the dressing.
  15. 15Add two tablespoons of tamari to the dressing.
  16. 16Add two tablespoons of miso paste to the dressing.
  17. 17Add a quarter cup of toasted sesame seeds to the salad ingredients.
  18. 18Aggressively toss everything together until fully coated.
  19. 19Store the salad in deli containers in the fridge.

Ingredients

  • 10 oz bag shelled edamame
  • 1 can white beans (like great northern beans), rinsed and drained
  • 5 green onions
  • 1 bunch cilantro
  • 2 jalapenos
  • 1 cup chopped green cabbage
  • 0.25 red onion
  • 0.5 bag chopped Persian cucumbers
  • 0.25 cup toasted sesame oil
  • 1 juice of 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 boardcitrus juicergratermeasuring cupstablespoondeli containers

Tips

  • Remove the pith and seeds from the jalapenos for a less spicy salad.
  • Store in deli containers in the fridge for about 4-5 days; the dressing will soak into the beans and cabbage, enhancing flavor throughout the week.

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