Edamame Bean Salad with Ginger Miso Dressing

Ingredients

edamamefrozen, shelled

2.5 cup

cabbageshredded

5 cup

red bell pepperdiced

1 medium

cucumberdiced

1/2

carrotshredded

1 medium

green onionthinly sliced

4

cilantroroughly chopped

1/4 cup

black beansdrained and rinsed

1 can

cashewstoasted and chopped

1/2 cup

gingerroughly chopped

2 inch piece

garlicsmashed

2 clove

miso pastewhite

2 tbsp

maple syrup

2 tbsp

sesame oiltoasted

1/4 cup

rice vinegar

1/4 cup

limejuiced

1/2

salt

to taste

pepper

to taste

Method

1. 01Bring a medium pot of salted water to a boil. Add edamame and cook 4-5 minutes until tender. Drain, rinse under cold water, and pat dry.5 min
2. 02Blend ginger, garlic, miso, maple syrup, sesame oil, rice vinegar, and lime juice until smooth. Season with salt and pepper.
3. 03In a large bowl, combine cabbage, bell pepper, cucumber, carrot, green onion, cilantro, black beans, cashews, and cooked edamame.
4. 04Drizzle dressing over salad and toss until well coated. Serve with additional cashews, green onions, and lime wedges.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Gluten-free
• Dairy-free
• Egg-free