Description
A friend passed this ‘jewel’ of a recipe on to me. My girls ask for it in their lunchboxes!
Ingredients
- 4 cups shelled edamame (green soybeans)
- 1 cup chopped napa cabbage
- ½ cup chopped bok choy
- ½ cup rice wine vinegar
- ¼ cup sesame oil
- 1 teaspoon coarse salt
- ½ cup shredded carrots
- 1 tablespoon black sesame seeds
- ¼ cup shredded white daikon radish
Instructions
- Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender
- about 3 minutes. Drain and chill in the refrigerator.
- Combine napa cabbage
- bok choy
- vinegar
- sesame oil
- and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted
- about 20 minutes.
- Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled
- 1 hour.
- Top edamame salad with sesame seeds and daikon radish before serving.
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 1 hr 45 mins
Servings: 6