Edemame Dense Bean Salad Ingredients

Ainekset

2 cups peeled edamame (cooked)

1 Persian cucumber, finely chopped

3 scallions, thinly sliced

½ to 1 cup chopped cabbage (any kind—red or green both work)

½ jalapeño, minced (remove seeds for less heat)

1 tbsp sesame seeds (optional, for topping)

Dressing:

3 tbsp low-sodium soy sauce

1 tbsp rice vinegar

1 tbsp toasted sesame oil

1 tbsp honey

½ tsp freshly grated ginger

1 small clove garlic, grated or finely minced

Ohjeet

Start by prepping all your veggies: finely chop the cucumber and cabbage, slice the scallions, and mince the jalapeño.

In a small bowl or jar, whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic until smooth and well combined.

In a large bowl, add the edamame and all your chopped vegetables.

Pour the dressing over the top, then toss everything together until well coated.

Finish with a sprinkle of sesame seeds if you like.

Serve immediately, or store in an airtight container in the fridge—it keeps well for up to 4–5 days. #dbs #edamame #saladrecipe #foodprep #mealprep