May 16, 2011
Updated May 24, 2011 at 12:49 PM CST
Crunchy Edamame Salad
Try a new kind of bean salad with the nutty
taste of sesame and pistachio!
2 cups red cabbage, shredded
2 cups fully cooked, frozen, shelled edamame (green soybeans), thawed
½ cup carrots, grated
1 Tbsp. fresh cilantro, chopped
½ cup green onions, chopped
1 cup bell pepper (yellow), chopped
¼ cup pistachios, chopped
2 Tbsp. sesame seeds (can be toasted to bring out the flavor)
3 Tbsp. red wine vinegar
1 Tbsp. lite soy sauce
2 tsp. sesame oil
2 tsp. honey
¼ tsp. pepper
1 tsp. Splenda®
Poppy seeds, to garnish
1. In a medium bowl, add first eight ingredients.
2. Whisk remaining six ingredients together in a small bowl. Pour over salad and toss to coat.
3. Refrigerate for a couple hours before serving.
4. Sprinkle with poppy seeds as a garnish if desired.
Makes 4 cups
Per ½ cup serving
Total Fat: 7g
Saturated Fat: 1g
Total Carb: 11g
Dietary Fiber: 6g