sesame edamame salad with cilantro and toasted almonds

Name: sesame edamame salad with cilantro and toasted almonds
Total time: 30 min
Ingredients: 3 cups Edamame bean, cooked; 2–3 cups Red cabbage, shredded; 2 Cucumber, quartered sliced; 2 Bell pepper, diced; 1 cup Carrot, shredded; ½ cups Cilantro, chopped; 2 Scallion, sliced; 1 Chili pepper, thinly sliced diced; 2–3 tbsp Soy sauce; 2 tbsp Rice wine vinegar; 2 tbsp Toasted sesame oil; 1 tbsp Extra virgin olive oil; 1 tbsp Maple syrup; 1 tbsp Ginger, grated; 1 clove Garlic, grated; ¼ cups Almond, toasted sliced; 1 tbsp Sesame seed, toasted

By Ambitious Kitchen · 30 min

Ingredients

Edamame bean · cooked3 cups
Red cabbage · shredded2–3 cups
Cucumber · quartered sliced2
Bell pepper · diced2
Carrot · shredded1 cup
Cilantro · chopped½ cups
Scallion · sliced2
Chili pepper · thinly sliced diced1
Soy sauce2–3 tbsp
Rice wine vinegar2 tbsp
Toasted sesame oil2 tbsp
Extra virgin olive oil1 tbsp
Maple syrup1 tbsp
Ginger · grated1 tbsp
Garlic · grated1 clove
Almond · toasted sliced¼ cups
Sesame seed · toasted1 tbsp

Instructions

Put the edamame, cabbage, cucumber, diced bell peppers, carrots, cilantro and scallions in a large bowl.
In a small bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, olive oil, maple syrup, ginger and garlic to make the dressing.
Pour the dressing over the salad and toss until everything is fully coated.
Sprinkle the toasted almonds and sesame seeds on top.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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Garlic Ginger Scallion Carrot Bell pepper Cabbage Cucumber Almond

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