Was it you who ate all the leftover candy from Halloween? Did you rummage through your child’s bucket to find your favorite kind? Did you promise to eat just one piece, but indulged in about 17? No willpower?
I’ve totally been there.
We need to pull it together. How about a cure for that Halloween candy hangover?
This Asian Edamame Salad should do the trick. It’s full of good nutrients your body will love. This salad is ultra healthy and amazing over a bed of lettuce or even some black beans. It includes a soy sauce, garlic and ginger dressing that you’ll devour.
Carrots, cabbage and peppers give it an added crunch. I topped mine with toasted almonds and cilantro. The flavor combination is completely lovely.
I so wanted to be healthy on Halloween. I thought about giving kids apples and carrots, but that’s just mean. I also wanted to eat fish sticks with tartar sauce for dinner and bubble gum push pops for dessert. Clearly wrong, but obviously delicious.
Fish sticks are no way to live! They come from a fisherman named Gorton, who isn’t even real and sports an awful yellow raincoat. Push up pops, on the other hand, are somewhat acceptable especially since the Schwans man hand delivers them.
I need to resist my cravings!
I’ll stick to california rolls and Asian Edamame salads for now. Delicious.
Speaking of California, I’m going there in a little over a week. I’m going to stuff my face with sushi, go to Disneyland, and cook my heart out. Hopefully go surfing too.
After that comes Vegas… Wish me luck.
Asian Edamame Salad with Cilantro and Toasted Almonds
Delicious Asian inspired Edamame salad with fresh cilantro, cabbage, carrots and toasted almonds! Tossed together with an easy sesame dressing.
- 3 cups shelled edamame beans, cooked and cooled
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 cup shredded carrots
- 1/2 head of purple/red cabbage, shredded
- 1/4 cup of reduced sodium soy sauce
- 2 tablespoons sesame oil
- 1/2 tablespoon agave nectar or honey
- 1/2 tablespoon freshly grated ginger
- 2 cloves of garlic, minced
- 1/2 cup of fresh chopped cilantro
- 1/4 cup of toasted almonds
Combine edamame, diced bell peppers, cabbage and carrots in a large bowl.
To make your dressing combine soy sauce, sesame oil, honey, ginger and garlic in a small bowl. Add dressing mixture to edamame salad and combine until salad is fully coated.
Add in cilantro and mix again. Sprinkle toasted almonds on top.