Asian Edamame Salad
Remember how I mentioned I was on a roll with salads? Yeah, I don’t think that’s going to end anytime soon — at least not in the near future. I’ve got another salad to share today and one to share next week as well. Before we get into today’s salad creation. Here’s what’s been happening lately around Casa de EBF.
I went blueberry picking for the first time yesterday with Isaac’s dad (my father-in-law). We went to Jarrett’s Produce, it’s a farm about 45 minutes outside of Richmond where you can pick your own blueberries for $1.95 a pound. Amazing!
The berries aren’t sprayed with any pesticides and they’re sooo delicious. Store bought berries simply don’t compare.
I may have been a little too excited about the blueberry picking and the price because we now have about 7 pounds of hand-picked, fresh blubs.
It’s okay though because I’m confident I will find plenty of things to do with them. I’m freezing some and we’ve already snacked on a bunch but I’m still deciding what to do with the rest. I feel like there are TOO MANY possibilities. Right now I’m thinking I might make a little something for myself (a batch of protein muffins?) and something for Isaac. He really wants a pie or a crisp. If you have a delicious blueberry pie or crisp recipe that you’d like to share, please do. I’m on the prowl for a good one.
Other exciting news in the produce department = our garden has started producing and we’ve got tomatoes, eggplant and zucchinis bigger than my face.
Last but not least, it’s hot! Yesterday the thermostat in Isaac’s car said 108°!! It definitely wasn’t THAT hot (cars overestimate when they’re sitting in the sun) but it’s pretty steamy here, that’s for sure.
So yeah, with temps like this, I’ll all about cool dishes like overnight oats, smoothies and salads. The salad I’m sharing today is awesome because it’s packed with an array of bright, flavorful veggies but also has a punch of protein from the edamame.
The ginger-miso dressing is delicious as well! I love using miso to add a salty, earthy flavor to dressings and sauces so we always have a jar in the fridge. It lasts forever so you don’t have to worry about using it up quickly.
I kind of see this salad as an Asian coleslaw —the cabbage, carrot, pepper mixture is hearty enough that you can combine the salad (with the dressing) ahead of time and not worry about the salad wilting. I made it on Thursday before we left for the beach last weekend and we ate it as a side with dinner on Friday and Saturday.
The original recipe came from the Salad Minus the Lettuce recipe feature in the July/August issue of Women’s Health Magazine. I’m posting it here on EBF with their permission.
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Prep time 15 mins
Total time 15 mins
From Women's Health Magazine. I followed the recipe exactly only changing a couple things -- maple syrup instead of agave and adding sunflower seeds as a topping.
Author: Brittany Mullins Serves: 4
Ingredients
- 1 head purple cabbage, shredded
- 1 cup steamed, shelled edamame
- 4 carrots, cut into matchsticks
- 1 red bell pepper, cut into matchsticks
- 1⁄4 cup cilantro
- 1⁄4 cup sunflower seeds
GINGER-MISO DRESSING
- 1 piece ginger (2 inches), minced
- 1 clove garlic, minced
- 2 Tablespoons white miso
- 2 Tablespoons sesame oil
- 1⁄3 cup rice vinegar
- 1 Tablespoon maple syrup
Instructions
- Whisk together all dressing ingredients.
- Combine all salad ingredients except sunflower seeds and toss with salad dressing to combine.
- Top each portion with sunflower seed and enjoy.
Nutrition Information Serving size: ¼ of recipe without sunflower seeds Calories: 220 Fat: 9g Carbohydrates: 29g Fiber: 9g Protein: 8g
3.2.2708
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