Edamame Crunch Salad

2 mins
Serves 4
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Directions

  1. 1Make sweet and salty peanuts by frying peanuts in oil with salt and paprika.
  2. 2Make sweet and salty peanuts by frying peanuts in oil with salt and paprika.
  3. 3Make sweet and salty peanuts by frying peanuts in oil with salt and paprika.
  4. 4Prepare all the vegetables: chop red cabbage, bell peppers, cucumber, and scallions; shred carrots; segment mandarin oranges; chop cilantro.
  5. 5Prepare all the vegetables: chop red cabbage, bell peppers, cucumber, and scallions; shred carrots; segment mandarin oranges; chop cilantro.
  6. 6Prepare all the vegetables: chop red cabbage, bell peppers, cucumber, and scallions; shred carrots; segment mandarin oranges; chop cilantro.
  7. 7Whisk together sesame oil, lime juice, miso, sriracha, honey, garlic powder, and ginger to make the dressing.
  8. 8Whisk together sesame oil, lime juice, miso, sriracha, honey, garlic powder, and ginger to make the dressing.
  9. 9Whisk together sesame oil, lime juice, miso, sriracha, honey, garlic powder, and ginger to make the dressing.
  10. 10Arrange all prepared vegetables in a large bowl and top with peanuts.
  11. 11Arrange all prepared vegetables in a large bowl and top with peanuts.
  12. 12Arrange all prepared vegetables in a large bowl and top with peanuts.
  13. 13Pour the dressing over the salad and gently toss to coat. Add salt to taste.
  14. 14Pour the dressing over the salad and gently toss to coat. Add salt to taste.
  15. 15Pour the dressing over the salad and gently toss to coat. Add salt to taste.

Ingredients

  • 12 ounces shelled edamame, cooked
  • 12 ounces shelled edamame, cooked
  • 12 ounces shelled edamame, cooked
  • 3 cups finely chopped red cabbage
  • 3 cups finely chopped red cabbage
  • 3 cups finely chopped red cabbage
  • 2 bell peppers, finely diced
  • 2 bell peppers, finely diced
  • 2 bell peppers, finely diced
  • 1 cup shredded carrot
  • 1 cup shredded carrot
  • 1 cup shredded carrot
  • 1 cup finely diced cucumber
  • 1 cup finely diced cucumber
  • 1 cup finely diced cucumber
  • 1 cup diced mandarin orange segments
  • 1 cup diced mandarin orange segments
  • 1 cup diced mandarin orange segments
  • 0.33 cup finely chopped scallions
  • 0.33 cup finely chopped scallions
  • 0.33 cup finely chopped scallions
  • 0.25 cup finely chopped cilantro
  • 0.25 cup finely chopped cilantro
  • 0.25 cup finely chopped cilantro
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 cup sweet and salty peanuts
  • 1 cup sweet and salty peanuts
  • 1 cup sweet and salty peanuts
  • 0.33 cup avocado or sesame oil
  • 0.33 cup avocado or sesame oil
  • 0.33 cup avocado or sesame oil
  • 2.5 tablespoons freshly squeezed lime juice
  • 2.5 tablespoons freshly squeezed lime juice
  • 2.5 tablespoons freshly squeezed lime juice
  • 2 tablespoons white miso
  • 2 tablespoons white miso
  • 2 tablespoons white miso
  • 2 tablespoons sriracha
  • 2 tablespoons sriracha
  • 2 tablespoons sriracha
  • 4 teaspoons honey
  • 4 teaspoons honey
  • 4 teaspoons honey
  • 1.5 teaspoons garlic powder
  • 1.5 teaspoons garlic powder
  • 1.5 teaspoons garlic powder
  • 0.75 teaspoons ground ginger
  • 0.75 teaspoons ground ginger
  • 0.75 teaspoons ground ginger

Equipment

knifecutting boardfrying panbaking sheetwhiskmeasuring cupgrater