Subj : Edamame Salad
To   : All
From : Ben Collver
Date : Fri Oct 24 2025 06:54:02

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Edamame Salad
 Categories: Salads
      Yield: 4 Servings
 
  1 1/2 c  Shelled edamame (225 g);
           - fresh or frozen
  1 1/2 c  Cucumber (200 g); diced
      1 c  Red cabbage (70 g);
           - thinly sliced
      1 c  Cooked white beans (165 g);
           - rinsed and drained
    1/2 c  Green onions (50 g);
           - thinly sliced
    1/2 c  Fresh cilantro (20 g);
           - chopped
    1/4 c  Roasted unsalted cashews
           - (30 g); chopped
      1 tb Toasted sesame seeds (9 g)
      1 lg Ripe avocado (200 g); diced
      2 tb Low-sodium soy sauce
           - (30 ml)
      1 tb Rice vinegar (15 ml)
      1 tb Lime juice (15 ml)
      1 tb Maple syrup (20 g)
      2 ts Sesame oil (10 ml)
      1 ts Fresh ginger (5 g); grated
      2 cl Garlic (6 g); minced
    1/2 ts Crushed red pepper flakes
           - (1 g)
 
  Preparation time: 15 minutes
  Cooking time: 5 minutes
  
  Crisp veggies and avocado pair with edamame, white beans, and an
  Asian-inspired ginger garlic dressing in this easy edamame salad
  recipe.
  
  If using frozen edamame, bring a pot of water to a boil, add edamame,
  and cook for 3 to 4 minutes until tender. Drain, rinse under cold
  water, and let cool completely.
  
  In a large bowl, combine cooled edamame, cucumber, red cabbage, white
  beans, green onions, cilantro, cashews, and sesame seeds.
  
  In a small bowl or jar, whisk together soy sauce, rice vinegar, lime
  juice, honey, sesame oil, ginger, garlic, and red pepper flakes until
  smooth.
  
  Pour the dressing over the salad and toss gently until evenly coated.
  Finally, fold in the diced avocado carefully to avoid mashing.
  
  Serve immediately for the best crunch, or refrigerate for 15 to
       30    minutes to let flavors meld.
  
  Recipe by Jessica Hylton
  
  Recipe FROM: <https://jessicainthekitchen.com/edamame-salad/>
 
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