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. Â I’m going to stuff my face with sushi, go to Disneyland, and cook my heart out. Â Hopefully go surfing too.
After that comes Vegas… Â 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.
Ingredients
- 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 reduced sodium soy sauce or gluten free soy sauce
- 2 tablespoons sesame oil
- 1/2 tablespoon agave nectar or honey
- 1/2 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1/2 cup fresh chopped cilantro
- 1/4 cup toasted almonds
Instructions
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Combine edamame, diced bell peppers, cabbage and carrots in a large bowl.
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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.
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Add in cilantro and mix again. Sprinkle toasted almonds on top.
37 comments
The colors in this salad are just absolutely stunning! Cannot wait to make this on Saturday!
Kelly- Do it, it’s healthy & delish. Add some red pepper flakes for a bit of spice if you’d like 🙂
This looks absolutely delicious!! I’m making this as soon as I get to the grocery store next!!
Some of my favorite things! That salad is a winner for sure!
So glad you guys enjoyed it!
Do you use ground ginger or fresh ginger? Looks so yummy. I can’t wait to make it!
Either! Enjoy 🙂
Going to make this salad.
How was it Donna?
Great salad just made it added a little sesame oil because I did not have any almonds , love love love it
That’s amazing. I’m so happy!
YUM! Omitted the nuts and added some lemon juice and scallions. Great blog! XO
Hey Monique,
I’ve linked you to the recipe on my blog!
Katie @ http://www.thesecondserving.com
Im planning on making this for a luncheon. Is the dressing ok to sit on the salad overnight?
Yes!
I would really like to make this, but I'm nursing my son and he REALLY doesn't do cabbage. Do you have any ideas for an alternative?
Perhaps you could leave the cabbage out and double other veggies?
So yummy! I tweaked it a bit because I needed to add a bit of fat to it, so I added a tablespoon of sesame oil. I also added scallions. Will definitely be making this again!
Love everything about that recipe!! Sounds awesome
BTW I made your Barefoot Contessa seafood chowder. Yum!
Jennifer Faiella Flynn – it was so good! The only pain was having to shell the edamame because I couldn't find already shelled. Still worth though!
um you're supposed to be saving these for newsletter lol
Has all the stuff we love. I think even I can make this.
Sherrie Tromp It was so easy! I'll make it the next time we get together, which is hopefully soon!
Joan Gunning- Molloy, don't worry, I have a ton of them! It was good seeing you today…
This is a great recipe, I just made it for my boyfriend and it was a huge hit.
Sounds delicious!
Sounds delicious!
super easy and super tasty
looks so yummy!
I made this salad and it is awesome!
The Salad looks great Melanie; I just got an update of the Freedom Singers in Three Hills, it's been awhile since we heard them sing so we were surprised to see that s
We were surprised to see that Wesley was not with the group, are you able to share where he is, and why he is not with the group? Would love to hear from you. Joan K
This looks wonderful. Do you prefer to use fresh ginger or powdered ginger in this recipe?
What “spices” are in the dressing? Mine is salty even though I used low sodium soy sauce. All I see in the ingredients are soy sauce, garlic and ginger. The vegetables are great! I’m missing something with your dressing ingredients ?
Looks wonderful and I enjoyed reading comments, plan to this make tomorrow for as a lettuce wrap. For the ginger- is that fresh or powdered? Thank you.
Made this salad and it was simply beautiful! flavors, colors, all around. I did made some tweaks:
1) Used powdered ginger 2 tsp and and 1 tsp of smoked sesame oil in the dressing
2) Added 1 green apple and 1 a beautiful watermelon radish because these are in season and waiting to be used!
3) topped with toasted sesame seeds
This one’s a keeper!