Name: Rainbow Edamame Salad
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 4 cups purple cabbage (shredded (about ½ of one head)); 2 cups edamame (shelled); 1 red bell pepper (diced); 1 yellow bell pepper (diced); 2 cups carrots (shredded); 1 english cucumber (diced); 1 bunch green onions (finely chopped); 1 cup cashews (chopped); ½ cup cilantro (chopped); ¼ cup tahini; 2 tbsp fresh ginger; 3 tbsp sesame oil; 3 tbsp rice vinegar; 2 tbsp soy sauce; 2 tsp honey; Water to thin (about 1-2 tbsp)

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Rainbow Edamame Salad

Nutrition Facts

Per serving · recipe makes 6 · 30m total

Servings

Calories

18% of a 2,000 cal day

364KCAL

Protein

13g26% DV

% DAILY VALUE

Total Fat25g

32%

Saturated4g

19%

Unsaturated21g

—

Total Carbs28g

10%

Fiber7g

25%

Total Sugars11g

—

incl. Added Sugars2g

Starch9g

—

Sodium357mg

16%

% Daily Value is based on a 2,000 calorie day.

My Rainbow Edamame Salad is a colorful, nourishing and delicious salad full of micronutrients, fibre and plant-based protein.

Ingredients

6 SERVINGS

4 cupspurple cabbage — shredded, ½
2 cupsedamame (shelled)
1red bell pepper — diced
1yellow bell pepper — diced
2 cupscarrots — shredded
1english cucumber — diced
1 bunchgreen onions — finely chopped
1 cupcashews — chopped
½ cupcilantro

Tahini dressing:

¼ cuptahini
2 tbspfresh ginger
3 tbspsesame oil
3 tbsprice vinegar
2 tbspsoy sauce
2 tsphoney
1–2 tbspWater — to thin

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

30m total

Read the method on nourishedbynic.comNicole Addison, RD, MHSc’s original page

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dairy freevegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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