Sesame Edamame Chili Crunch Salad

• annokset: 4
• aktiivinen aika: 20

Ainekset

FOR THE CHILI CRUNCH VINAIGRETTE

2 tablespoons chili crunch (adjust based on your spice preference, can supplement with olive oil)

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

1 tablespoon pure maple syrup

Zest of 1/2 lime

Juice of 1 lime (about 3 tablespoons)

1 teaspoon grated ginger root

1 garlic clove, grated or finely minced

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 tablespoon sesame seeds

FOR THE CHOPPED SALAD

10 ounces shredded white or purple cabbage (or half of a medium cabbage head, thinly sliced), about 4 cups

12 ounces edamame (thawed if frozen)

6 ounces shredded carrots (3 to 4 carrots, grated)

1 red bell pepper, cored and thinly sliced

2/3 cup roughly chopped cilantro

4 green onions, thinly sliced

Ohjeet

1. Make the vinaigrette: Combine all ingredients in a small jar or bowl and shake or risk rapidly for 45 seconds. If needed, thin out with up to 2 tablespoons of additional sesame oil or water. Set aside.

2. To a large mixing bowl add the cabbage, edamame, carrots, bell pepper, cilantro, and green onions. Toss to evenly mix.

3. Pour in the vinaigrette and toss again to evenly coat. Let the salad sit on the counter for at least 15 minutes before serving.

Muistiinpanot

RECIPE NOTES

• Add 2/3 cup chopped peanuts or slivered almonds for extra crunch. Sesame sticks would also work! If you're meal prepping, leave these off until you're ready to serve the salad to prevent sogginess.

• Add a second source of protein like roasted salmon or shrimp.

SWAPS AND SUBS

• Ginger root: Swap for ¼ teaspoon ground ginger. • Cabbage: Swap for finely chopped shredded curly kale. You can replace all or half of the salad base with kale. • Red bell pepper: Swap for a green, yellow, or orange bell pepper. Swap for roughly chopped sugar snap peas. • Chili crunch: Swap for additional olive oil in the dressing. • Edamame: Swap for roughly chopped sugar snap peas.