- 2 T. extra virgin olive oil
- 1 T. toasted sesame oil
- 1 T. rice vinegar or lime juice
- 2 tsp. tamari or soy sauce
- 1 tsp. maple syrup
- 2 tsp. grated ginger
- Salt & pepper, to taste
- 2 c. shelled edamame - can be prepared in advance
- 1 c. cooked quinoa - can be prepared in advance
- 1 red bell pepper, chopped
- 1 c. shredded carrots
- 1 c. shredded purple cabbage
- 1 c. shredded green cabbage
- 2 green onions, chopped
- ½ c. almonds, chopped
Prepare the dressing by mixing the olive oil, sesame oil, rice vinegar, tamari, maple syrup, ginger, salt and pepper together in a small cup or jar; set aside.
If you've gotten prepackaged shelled edamame, prepare according to the package directions and cool. If you have edamame in the shell, steam them in the pods for 10-15 minutes, cool, and shell the edamame.
Add the edamame, quinoa, red bell pepper, carrots, purple and green cabbage, green onions, and almonds to a mixing bowl. Pour the dressing onto the salad and mix together to combine and serve. This salad will keep well in the refrigerator for up to a week.
- Yields: 4 servings
- Preparation Time: 40 minutes
Related Articles