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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A friend passed this 'jewel' of a recipe on to me. My girls ask for it in their lunch boxes! Ingredients:
4 cups shelled edamame (green soybeans) |
1 cup chopped napa cabbage |
1/2 cup chopped bok choy |
1/2 cup rice wine vinegar |
1/4 cup sesame oil |
1 teaspoon coarse salt |
1/2 cup shredded carrots |
1 tablespoon black sesame seeds |
1/4 cup shredded white daikon radish |
Directions:
1. 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.
2. 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.
3. Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
4. Top edamame salad with sesame seeds and daikon radish before serving.
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