1Thaw a bag of shelled edamame and add to a big bowl.
2Thaw a bag of shelled edamame and add to a big bowl.
3Thaw a bag of shelled edamame and add to a big bowl.
4Add one can of rinsed and drained white beans to the bowl.
5Add one can of rinsed and drained white beans to the bowl.
6Add one can of rinsed and drained white beans to the bowl.
7Roughly chop about five green onions and one big bunch of cilantro and add to the bowl.
8Roughly chop about five green onions and one big bunch of cilantro and add to the bowl.
9Roughly chop about five green onions and one big bunch of cilantro and add to the bowl.
10Cut two jalapenos in half, remove the pith and seeds, and add to the bowl.
11Cut two jalapenos in half, remove the pith and seeds, and add to the bowl.
12Cut two jalapenos in half, remove the pith and seeds, and add to the bowl.
13Add one cup of chopped cabbage and about a quarter of a red onion to the bowl.
14Add one cup of chopped cabbage and about a quarter of a red onion to the bowl.
15Add one cup of chopped cabbage and about a quarter of a red onion to the bowl.
16Finish by adding a bag of chopped Persian cucumbers to the bowl.
17Finish by adding a bag of chopped Persian cucumbers to the bowl.
18Finish by adding a bag of chopped Persian cucumbers to the bowl.
19For the dressing, add a quarter cup of toasted sesame oil, the juice of one lime, one tablespoon of grated garlic, one tablespoon of grated ginger, a quarter cup of rice wine vinegar, two tablespoons of tamari, and two tablespoons of miso paste.
20For the dressing, add a quarter cup of toasted sesame oil, the juice of one lime, one tablespoon of grated garlic, one tablespoon of grated ginger, a quarter cup of rice wine vinegar, two tablespoons of tamari, and two tablespoons of miso paste.
21For the dressing, add a quarter cup of toasted sesame oil, the juice of one lime, one tablespoon of grated garlic, one tablespoon of grated ginger, a quarter cup of rice wine vinegar, two tablespoons of tamari, and two tablespoons of miso paste.
22Finish the dressing with a quarter cup of toasted sesame seeds.
23Finish the dressing with a quarter cup of toasted sesame seeds.
24Finish the dressing with a quarter cup of toasted sesame seeds.
25Aggressively toss everything together until it's all fully coated.
26Aggressively toss everything together until it's all fully coated.
27Aggressively toss everything together until it's all fully coated.
Ingredients
1 bag shelled edamame, thawed
1 bag shelled edamame, thawed
1 bag shelled edamame, thawed
1 can white beans, rinsed and drained
1 can white beans, rinsed and drained
1 can white beans, rinsed and drained
5 green onions, roughly chopped
5 green onions, roughly chopped
5 green onions, roughly chopped
1 cilantro, big bunch
1 cilantro, big bunch
1 cilantro, big bunch
2 jalapenos, halved, pith and seeds removed
2 jalapenos, halved, pith and seeds removed
2 jalapenos, halved, pith and seeds removed
1 cup chopped cabbage
1 cup chopped cabbage
1 cup chopped cabbage
0.25 red onion
0.25 red onion
0.25 red onion
1 bag chopped Persian cucumbers
1 bag chopped Persian cucumbers
1 bag chopped Persian cucumbers
0.25 cup toasted sesame oil
0.25 cup toasted sesame oil
0.25 cup toasted sesame oil
1 lime, juiced
1 lime, juiced
1 lime, juiced
1 tbsp grated garlic
1 tbsp grated garlic
1 tbsp grated garlic
1 tbsp grated ginger
1 tbsp grated ginger
1 tbsp grated ginger
0.25 cup rice wine vinegar
0.25 cup rice wine vinegar
0.25 cup rice wine vinegar
2 tbsp tamari
2 tbsp tamari
2 tbsp tamari
2 tbsp miso paste
2 tbsp miso paste
2 tbsp miso paste
0.25 cup toasted sesame seeds
0.25 cup toasted sesame seeds
0.25 cup toasted sesame seeds
Equipment
big bowldeli containers
Tips
Removing the pith and seeds from the jalapenos makes it less spicy.
Store in deli containers in the fridge for up to four or five days.