Go Back
Purple Cabbage with Edamame Salad

Purple Cabbage with Edamame Salad

Elite Jakob
Print Recipe Share on Facebook
Course 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!