Crunchy Edamame Salad

By WEEK Reporter

Crunchy Edamame Salad

May 16, 2011 Updated May 24, 2011 at 1:49 PM CDT

Crunchy Edamame Salad

Try a new kind of bean salad with the nutty
taste of sesame and pistachio!
 
Ingredients
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
 
Directions
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
 
Nutrition Information
Per ½ cup serving
Calories: 120
Total Fat: 7g
 Saturated Fat: 1g
Sodium: 97mg
Total Carb: 11g
 Dietary Fiber: 6g
Protein: 7g