Crunchy Asian Edamame Sesame Salad
Colourful, fresh and ultra crunchy, this Asian edamame sesame salad is perfect for a nourishing yet satisfying lunch. Rich in complete plant-based protein and fibre, it combines textures and flavours with a lightly spiced sesame dressing.
The ingredients
- 3 ½ rice noodle nests, raw
- 3 cups frozen edamame, shelled
- 2 cups napa cabbage, shredded
- 1 ½ cups red cabbage, shredded
- 1 carrot, large; grated
- 2 green onions, chopped
- ¼ cup fresh cilantro, chopped
- ¼ cup cashews, chopped
Sesame dressing
- ½ lime, juice
- 2 tbsp reduced-sodium soy sauce
- 2 tbsp plain rice vinegar
- 1 tbsp toasted sesame oil
- 2 tsp minced garlic
- 2 tsp garlic chili sauce
- 1 tsp maple syrup
- ¼ tsp ground ginger
The method
- In a medium pot, bring water to a boil. Add the noodle nests and cook for 3 to 5 minutes. Remove from heat, drain and rinse with cold water.
- In a large microwave-safe bowl, add the edamame and cover with water. Cook for 3 to 4 minutes. Drain.
- In a small bowl, mix all the dressing ingredients. Set aside.
- In a large bowl, mix all the salad ingredients with the noodles and edamame. Add the dressing right before serving to keep everything crunchy.
My tips
Refrigerate for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 460Calories
- 16 gFat
- 56 gCarbs
- 9 gFibre
- 24 gProtein
Edamame contains all the essential amino acids, making it an excellent plant-based protein source for vegetarians and vegans.
Edamame contains isoflavones, plant compounds with antioxidant properties that may support hormonal balance.
This salad is rich in dietary fibre, which promotes healthy digestion by regulating bowel movements and preventing constipation. Fibre also helps maintain a balanced gut microbiome and increases satiety after meals.
