Crisp Edamame Napa Salad
Crisp Edamame Napa Salad balances tender green soybeans with crunchy cabbage, bok choy, and carrots for a fresh bite in every forkful. A bright rice wine vinegar and nutty sesame oil dressing ties it together, with black sesame and daikon adding subtle depth. Serve it chilled for lunch, as a light dinner side, or alongside grilled dishes at a picnic.
- Prep20 min
- Cook5 min
- Serves6
- DifficultyEasy
- 1
Bring a large pot of lightly salted water to a boil.
- 2
Cook the edamame in the boiling water until tender, about 3 minutes.
- 3
Drain the edamame and chill it in the refrigerator.
- 4
In a small bowl, combine the napa cabbage, bok choy, vinegar, sesame oil, and salt.
- 5
Let the mixture sit at room temperature until the cabbage is slightly wilted, about 20 minutes.
- 6
Stir the edamame and carrots into the cabbage mixture.
- 7
Refrigerate until fully chilled, 1 hour.
- 8
Top the edamame salad with sesame seeds and daikon radish before serving.
- Calories 260.64 kcal Moderate
- Protein 13.47 g Good Source
- Carbs 21.76 g Moderate
- Total Fat 14.81 g Moderate
- Saturated Fat 1.97 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 26.58 mg Low Source
- Fiber 7.16 g Good Source
- Sugar 3.67 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 92.4 mg Low Source
- Iron 2.81 mg Moderate
- Potassium 788.37 mg Moderate
- Vitamin A 264.43 mcg_rae Good Source
- Vitamin C 51.98 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Soy 🌱
- Sesame
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