Edamame Cabbage Crunch Salad
Edamame turns a cabbage-carrot slaw into a protein-rich lunch, with almonds, seaweed, and a creamy lemon-ginger tahini dressing supplying crunch and savoriness.
By Moow Editorial ·
- Cool the edamame before tossing so the cabbage remains crisp.
- Dress only what you plan to eat that day.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 lunch salads
- Prep time: 18 minutes
- Cook time: 5 minutes
The listed weights are the reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One serving from the editor-reviewed yield of 4 lunch salads.
- Calories: 450 kcal
- Protein: 31 g
- Carbohydrates: 38 g
- Fat: 23 g
- Fiber: 17 g
- Sodium: 89 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full reviewed recipe yield.
- 5 1/3 cups (800 g) prepared shelled edamame
- 6 cups (420 g) finely shredded green cabbage
- 3 medium (240 g) carrots, shredded
- 1/3 cup (48 g) raw almonds, sliced
- about 1/2 cup (8 g) unsalted dried seaweed, crumbled
- 3 tablespoons (48 g) tahini
- 1/3 cup (80 g) fresh lemon juice
- 1 tablespoon (12 g) finely grated fresh ginger
- 1/4 cup (60 g) water
Directions
1. Heat the prepared edamame in a covered skillet with 2 tablespoons of the listed water until steaming, then spread on a tray to cool.
2. Whisk the tahini, lemon juice, ginger, and remaining water until smooth.
3. Toss the cabbage, carrots, cooled edamame, almonds, and crumbled seaweed in a large bowl.
4. Pour over the dressing and toss again just before serving.
Sources
Contains soy, sesame, and tree nuts (almonds). Check seaweed seasoning labels for additional allergens, heat edamame until steaming, and refrigerate the salad within 2 hours.