Edamame Crunch Salad
Directions
- 1Make sweet and salty peanuts by frying peanuts in oil with salt and paprika.
- 2Prepare all the vegetables: chop red cabbage, bell peppers, cucumber, and scallions; shred carrots; segment mandarin oranges; chop cilantro.
- 3Whisk together sesame oil, lime juice, miso, sriracha, honey, garlic powder, and ginger to make the dressing.
- 4Arrange all prepared vegetables in a large bowl and top with peanuts.
- 5Pour the dressing over the salad and gently toss to coat. Add salt to taste.
Ingredients
- 12 ounces shelled edamame, cooked
- 3 cups finely chopped red cabbage
- 2 bell peppers, finely diced
- 1 cup shredded carrot
- 1 cup finely diced cucumber
- 1 cup diced mandarin orange segments
- 0.33 cup finely chopped scallions
- 0.25 cup finely chopped cilantro
- 0.5 tsp salt
- 1 cup sweet and salty peanuts
- 0.33 cup avocado or sesame oil
- 2.5 tablespoons freshly squeezed lime juice
- 2 tablespoons white miso
- 2 tablespoons sriracha
- 4 teaspoons honey
- 1.5 teaspoons garlic powder
- 0.75 teaspoons ground ginger
Equipment
knifecutting boardfrying panbaking sheetwhiskmeasuring cupgrater
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