Ingredients
Salad
- 2 cups cooked shelled edamame 300 g; start with frozen shelled beans and follow package cooking instructions
- 3 cups thinly sliced red cabbage 210 g trimmed
- 1 cup grated carrot 100 g
- 1 cup diced cucumber 150 g; watery seed center removed if needed
- 2 scallions 30 g, thinly sliced
- 1 teaspoon sesame seeds 3 g
Dressing
- 2 tablespoons unseasoned rice vinegar 30 ml; Kikkoman plain rice vinegar models the nutrition estimate; an equivalent unseasoned rice vinegar may be used
- 1 tablespoon reduced-sodium soy sauce 16 g
- 1 tablespoon canola oil 14 g
- 2 teaspoons toasted sesame oil 9 g
- 1 teaspoon pure maple syrup 7 g
- 2 teaspoons finely grated fresh ginger 4 g
Equipment
- Saucepan
- Colander
- Cutting board and knife
- Box grater or fine grater
- large mixing bowl
- Small bowl and whisk
- Kitchen scale
Instructions
Prepare and toss
- Cook frozen shelled edamame according to its package directions, without added salt when possible. The cook-time estimate is 5 minutes; use the actual package time. Drain thoroughly.
- Spread the cooked beans in a shallow container and refrigerate promptly to cool. Allow about 10 minutes of additional cooling time as a planning estimate; larger or warmer batches may need longer. Measure 300 g cooked beans for the salad.
- While the beans cool, wash and dry the raw vegetables. Thinly slice and shorten the cabbage ribbons, grate the carrot, dice cucumber, and slice scallions. Pat wet cucumber dry.
- Whisk rice vinegar, reduced-sodium soy sauce, canola oil, toasted sesame oil, maple syrup, and grated ginger in a small bowl.
- Combine cooled edamame, cabbage, carrot, cucumber, and scallions in a large bowl. Whisk the dressing again, add it, and toss until coated. Sprinkle in sesame seeds and mix gently.
- Divide into 4 equal side servings and serve, or refrigerate promptly. For advance packing, keep the dressing separate and combine close to eating.
Nutrition
Serving: 1 side serving (1/4 batch)Calories: 188.058kcalCarbohydrates: 16.609gProtein: 10.811gFat: 10.243gSodium: 182.218mg
Notes
Total time includes 20 minutes preparation, a 5-minute cooking estimate, and about 10 minutes cooling. Follow the actual edamame package directions and allow longer cooling if needed.
Contains soy and sesame; conventional soy sauce commonly contains wheat. A verified gluten-free sauce changes the ingredient specification and nutrition estimate.
Nutrition is estimated per one quarter of the batch from USDA SR Legacy ingredient weights plus the Kikkoman plain rice vinegar label (2 tablespoons; labeled 0 calories, protein, carbohydrate, fat, and sodium). Label rounding applies. Fields not disclosed by the vinegar label are omitted rather than invented. Reference: https://kikkomanusa.com/products/rice-vinegar/ Cooked frozen edamame and generic reduced-sodium soy sauce records model the ingredients; brand differences, cooking losses, and additions are not captured.
Refrigerate promptly at 40°F (4°C) or below and use within 3–4 days as a conservative leftover plan. Keep dressing separate for a crisper packed salad. Refrigerate within 2 hours, or 1 hour above 90°F (32°C).
