Steamy Baltimore summers call for foods that are light and flavorful, like this purple cabbage with edamame salad recipe from Charm City’s own Elite Jakob.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Purple Cabbage with Edamame Salad
Ingredients
For the salad:
- 1/2 purple cabbage, sliced thinly
- 1 10-12 ounce bag frozen shelled edamame, defrosted
- 1 carrot, shaved
- 1/4 cup sesame seeds, toasted
For the dressing:
- 1/2 teaspoon ginger
- 3 Tablespoons olive oil
- 3 Tablespoons red wine vinegar
- 3 Tablespoons soy sauce (or coconut aminos)
- Pinch salt
- Pepper
- 1 Tablespoon honey
Instructions
- Fill up a salad bowl with the purple cabbage.
- Defrost shelled edamame beans, drain and add to the bowl.
- Add one large carrot, shaved or grated on the large setting.
- Toast the sesame seeds either in a skillet or a toaster, being careful not to burn the seeds. Add seeds to the salad bowl and leave one tablespoon for garnish.
- Combine dressing ingredients in a small bowl or jar and mix well.
- Add the dressing to the salad and toss well. Garnish with the remaining sesame seeds and enjoy!
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