Eating Bird Food · by Brittany Mullins★ 4.7 (9)
Asian Edamame Salad
NUTRITION · PER SERVING15M COOK
CAL 19%·PRO 34%
CARBS 33G34% OF CAL
9G FIBER0G ADDED0G INTRINSIC6G OTHER18G TOTAL SUGAR
FAT 23G53% OF CAL
3G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crunchy salad of edamame, cabbage, carrots, and peppers tossed in a ginger-miso dressing. Fresh, colorful, and packed with vegetables, it's vegan and gluten-free.
mainchinesesaladbeans🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 small head purple cabbage (shredded, about 8 cups)
- 1 12oz bag frozen shelled edamame (cooked according to package)
- 4 large carrots (cut into matchsticks, about 1 cup)
- 1 red bell pepper (cut into matchsticks)
- ⅓ cup cilantro (chopped)
- ¼ cup raw sunflower seeds
- 1 4-inch piece ginger (minced)
- 2 cloves garlic (minced)
- ¼ cup white miso paste
- ¼ cup sesame oil
- ⅔ cup rice vinegar
- 2 Tablespoons maple syrup
At a glance
PER SERVING · TIME 15M
CAL 19%·PRO 34%
CARBS 33G34% OF CAL
9G FIBER0G ADDED0G INTRINSIC6G OTHER18G TOTAL SUGAR
FAT 23G53% OF CAL
3G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 867mg
- Total sugar
- 18g
- Added sugar
- ≥6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1002mg
- Calcium
- 133mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 867MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.