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