Name: Edamame Bean Salad with Ginger Miso Dressing
Total time: 20 min
Yield: 6 servings
Ingredients: 2.5 cup edamame, frozen, shelled; 5 cup cabbage, shredded; 1 medium red bell pepper, diced; 1/2 cucumber, diced; 1 medium carrot, shredded; 4 green onion, thinly sliced; 1/4 cup cilantro, roughly chopped; 1 can black beans, drained and rinsed; 1/2 cup cashews, toasted and chopped; 2 inch piece ginger, roughly chopped; 2 clove garlic, smashed; 2 tbsp miso paste, white; 2 tbsp maple syrup; 1/4 cup sesame oil, toasted; 1/4 cup rice vinegar; 1/2 lime, juiced; to taste salt, to taste; to taste pepper, to taste

Estimate, per serving

Cal: 344
Protein: 14g
Carbs: 38g
Fat: 17g
Sodium: 244mg
Fiber: 10g

Ingredients

edamamefrozen, shelled: 5 cup
cabbageshredded: 10 cup
red bell pepperdiced: 2 medium
cucumberdiced: 1
carrotshredded: 2 medium
green onionthinly sliced: 8
cilantroroughly chopped: 1/2 cup
black beansdrained and rinsed: 2 can
cashewstoasted and chopped: 1 cup
gingerroughly chopped: 4 inch piece
garlicsmashed: 4 clove
miso pastewhite: 4 tbsp4 tbsp
maple syrup: 4 tbsp
sesame oiltoasted: 1/2 cup
rice vinegar: 1/2 cup
limejuiced: 1
salt: to taste
pepper: to taste

Method

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
02Blend ginger, garlic, miso, maple syrup, sesame oil, rice vinegar, and lime juice until smooth. Season with salt and pepper.
03In a large bowl, combine cabbage, bell pepper, cucumber, carrot, green onion, cilantro, black beans, cashews, and cooked edamame.
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