Miso Edamame Dense Bean Salad
Serves 1
Directions
- 1Thaw a bag of shelled edamame and add to a big bowl.
- 2Add one can of rinsed and drained white beans to the bowl.
- 3Roughly chop about five green onions and one big bunch of cilantro and add to the bowl.
- 4Cut two jalapenos in half, remove the pith and seeds, and add to the bowl.
- 5Add one cup of chopped cabbage and about a quarter of a red onion to the bowl.
- 6Finish by adding a bag of chopped Persian cucumbers to the bowl.
- 7For 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.
- 8Finish the dressing with a quarter cup of toasted sesame seeds.
- 9Aggressively toss everything together until it's all fully coated.
Ingredients
- 1 bag shelled edamame, thawed
- 1 can white beans, rinsed and drained
- 5 green onions, roughly chopped
- 1 cilantro, big bunch
- 2 jalapenos, halved, pith and seeds removed
- 1 cup chopped cabbage
- 0.25 red onion
- 1 bag chopped Persian cucumbers
- 0.25 cup toasted sesame oil
- 1 lime, juiced
- 1 tbsp grated garlic
- 1 tbsp grated ginger
- 0.25 cup rice wine vinegar
- 2 tbsp tamari
- 2 tbsp miso paste
- 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.
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