Description
Tender edamame and crisp cabbage ribbons swim in a silky peanut-soy-ginger dressing brightened by lime. Roasted peanuts and sesame seeds add satisfying crackle and nutty warmth to every protein-packed forkful.
Ingredients
- 1 cup shelled edamame
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/3 cup roasted peanuts
- 2 tablespoons sesame seeds
- 3 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic
- 1 tablespoon lime juice
- 2 tablespoons water
Instructions
- Bring a pot of water to a boil, add shelled edamame, cook for 3–4 minutes, then drain and rinse under cold water; set aside.
- In a large bowl, combine cooked edamame, shredded red cabbage, shredded carrots, chopped green onions, and chopped cilantro.
- In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, lime juice, and water until smooth.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Sprinkle roasted peanuts and sesame seeds over the top before serving.
Notes
- For extra protein, add grilled chicken or tofu cubes.
- Salad can be made ahead and stored in the refrigerator for up to 2 days.
- Adjust honey or lime juice to taste for sweetness or brightness.
- Swap peanuts for cashews or almonds if preferred.