Edamame Bean Salad with Ginger Miso Dressing

Ingredients

edamame frozen, shelled

0.83 cup

cabbage shredded

1 2/3 cup

red bell pepper diced

1 medium

cucumber diced

1

carrot shredded

1 medium

green onion thinly sliced

1

cilantro roughly chopped

0.08 cup

black beans drained and rinsed

1/3 can

cashews toasted and chopped

0.17 cup

ginger roughly chopped

2/3 inch piece

garlic smashed

1 clove

miso paste white

2/3 tbsp

maple syrup

2/3 tbsp

sesame oil toasted

0.08 cup

rice vinegar

0.08 cup

lime juiced

1

salt to taste

to taste

pepper to taste

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.