Ingredients
- 1 1/2 cups shelled edamame (cooked and cooled)
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/3 cup roasted peanuts
- 1 tablespoon sesame seeds
- For the peanut dressing:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon fresh grated ginger
- 2–4 tablespoons warm water (to thin as needed)
Instructions
- Cook edamame according to package instructions, drain, and let cool.
- In a large bowl, combine red cabbage, carrots, bell pepper, green onions, cilantro, and edamame. Toss to mix.
- In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sesame oil, garlic, and ginger.
- Add warm water a little at a time until the dressing is smooth and pourable.
- Pour dressing over the salad and toss to coat evenly.
- Top with roasted peanuts and sesame seeds just before serving.
Notes
- Use maple syrup instead of honey to make the recipe fully vegan.
- Add grilled chicken, shrimp, or tofu to make it a more filling main dish.
- Include chili paste or red pepper flakes in the dressing for extra spice.
- For added crunch, try snap peas or cucumber slices.
- Store dressing separately if making ahead to keep vegetables crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 480mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 0mg