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Asian Edamame Salad

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PREP TIME
20 min
COOKING TIME
5 min
TOTAL TIME
105 min
SERVINGS
6 servings
Lunch
Asian Edamame Salad
Ingredients
  • 4 cups shelled edamame (green soybeans)
  • 1 cup chopped napa cabbage
  • 1/2 cup chopped bok choy
  • 1/2 cup rice wine vinegar
  • 1/4 cup sesame oil
  • 1 teaspoon coarse salt
  • 1/2 cup shredded carrots
  • 1 tablespoon black sesame seeds
  • 1/4 cup shredded white daikon radish
Instructions
1
Start by filling a large pot with water and adding a moderate amount of salt to it. Place the pot over high heat and bring the water to a rolling boil.
2
Once boiling, submerge edamame in the hot water and cook until they become tender, approximately 3 minutes.
3
Remove edamame from the boiling water and transfer them to a refrigerator for cooling, allowing them to chill before use.
4
In a separate container, combine napa cabbage, bok choy, white vinegar, sesame oil, and a pinch of salt.
5
Allow the mixture to sit at room temperature for about 20 minutes, or until the cabbage has begun to soften slightly.
6
Next, stir in the cooked edamame and sliced carrots into the cabbage mixture.
7
Refrigerate the salad for approximately 1 hour, or until it has fully chilled and is ready to serve.
8
Finally, top the chilled edamame salad with sesame seeds and thinly sliced daikon radish before presenting it.