Ingredients
6
6 servings
- •4 cups shelled edamame (green soybeans)
- •1 cup chopped napa cabbage
- •½ cup chopped bok choy
- •½ cup rice wine vinegar
- •¼ cup sesame oil
- •1 teaspoon coarse salt
- •½ cup shredded carrots
- •1 tablespoon black sesame seeds
- •¼ cup shredded white daikon radish
Instructions
- Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
- Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
- Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
- Top edamame salad with sesame seeds and daikon radish before serving.
Nutritional Facts
Per 6 servings
- Calories: 97
- Carbohydrate: 2g
- Fat: 10g
- Fiber: 1g
- Protein: 1g
- Sugar: 1g
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