I can still remember the first time I made this Cabbage and Edamame Salad with Sesame Ginger. It was a warm summer day, and I was craving something light, yet satisfying. I had a head of crisp green cabbage in the fridge and a bag of frozen edamame in the freezer, and the idea for this salad just popped into my mind. I whipped it up in no time, and the moment I took my first bite, I knew I had a new go-to recipe on my hands.
Why This Cabbage and Edamame Salad with Sesame Ginger Recipe Will Become Your Go-To
The Secret Behind Perfect Cabbage and Edamame Salad with Sesame Ginger
What makes this Cabbage and Edamame Salad with Sesame Ginger so special is the perfect balance of flavors and textures. The crunchy cabbage and tender edamame are tossed in a tangy, slightly sweet dressing that’s infused with the warmth of ginger and the nutty aroma of sesame. The result is a refreshing, flavor-packed salad that’s sure to become a new favorite.
Essential Ingredients You’ll Need
The key ingredients in this Cabbage and Edamame Salad with Sesame Ginger recipe are:
- 4 cups shredded green cabbage: The crisp, crunchy texture of the cabbage is the foundation of this salad.
- 1 cup frozen shelled edamame, thawed: The edamame adds a delightful pop of color and a boost of plant-based protein.
- 2 tablespoons sesame seeds: These nutty seeds provide a delicious crunch and an extra layer of sesame flavor.
- 2 tablespoons rice vinegar: The acidity in the vinegar helps to balance the sweetness and enhance the overall flavor profile.
- 1 tablespoon soy sauce: A touch of soy sauce adds a savory umami note to the dressing.
- 1 tablespoon honey: Just a bit of honey provides a subtle sweetness that complements the other flavors.
- 1 teaspoon sesame oil: This fragrant oil infuses the salad with a rich, toasted sesame essence.
- 1 teaspoon grated ginger: Fresh ginger lends a warm, slightly spicy kick that ties the whole dish together.
- 1/4 teaspoon salt and 1/4 teaspoon black pepper: These simple seasonings help to bring out the natural flavors of the ingredients.
Step-by-Step Cabbage and Edamame Salad with Sesame Ginger Instructions
Preparing Your Cabbage and Edamame Salad with Sesame Ginger
This Cabbage and Edamame Salad with Sesame Ginger comes together in just 10 minutes, from start to finish. All you’ll need is a large mixing bowl, a grater or food processor for shredding the cabbage, and a whisk or fork for mixing the dressing.
1- Start by shredding the green cabbage into thin, bite-sized strips. You can use a sharp knife, a mandoline slicer, or a food processor with a shredding disc to make this task quick and easy.
2- Next, add the thawed edamame to the bowl with the shredded cabbage. Toss them together gently to combine.
3- In a small bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, and grated ginger. Season the dressing with salt and pepper, then pour it over the cabbage and edamame mixture.
4- Using your hands or a pair of tongs, toss the salad thoroughly to ensure the dressing is evenly distributed and the cabbage and edamame are well coated.
5- Sprinkle the sesame seeds over the top of the salad and give it one final toss to incorporate them.
6- Your Cabbage and Edamame Salad with Sesame Ginger is now ready to serve! Transfer it to a serving bowl or plate and enjoy this refreshing, flavorful salad.
Pro Tips for Success
- For the crunchiest cabbage, shred it just before assembling the salad. If you need to prep the cabbage in advance, store it in an airtight container in the fridge to maintain its texture.
- Be sure to thaw the edamame completely before adding it to the salad. You can speed up the thawing process by running the frozen edamame under cool water for a few minutes.
- Adjust the amount of ginger to suit your personal taste preferences. If you’re a big ginger fan, feel free to add a little extra for a more pronounced ginger flavor.
- Let the salad sit for 5-10 minutes after tossing to allow the flavors to meld together before serving. This helps the dressing fully coat the cabbage and edamame.
Serving and Storing Your Cabbage and Edamame Salad with Sesame Ginger
Perfect Pairings for Cabbage and Edamame Salad with Sesame Ginger
This Cabbage and Edamame Salad with Sesame Ginger makes a fantastic side dish to grilled or roasted proteins like chicken, salmon, or tofu. It also pairs beautifully with Asian-inspired main courses, such as teriyaki-glazed dishes or stir-fries. For a light and refreshing meal, you can enjoy the salad on its own or serve it over a bed of mixed greens.
As for beverages, this salad complements crisp, clean-tasting drinks like green tea, iced tea, or a sparkling water with a hint of citrus.
Storage and Make-Ahead Tips
Cabbage and Edamame Salad with Sesame Ginger is the perfect make-ahead dish. Once assembled, it can be stored in an airtight container in the refrigerator for up to 4 days. The cabbage will stay crisp, and the flavors will continue to meld together.
For best results, don’t dress the salad until you’re ready to serve it. The dressing can be made in advance and stored separately. When you’re ready to enjoy the salad, simply toss the cabbage and edamame with the dressing.
This salad also freezes well. You can prepare the entire dish, place it in a freezer-safe container, and freeze it for up to 2 months. When you’re ready to serve, thaw the salad in the refrigerator overnight, then toss it with the dressing.
Variations and Dietary Adaptations for Cabbage and Edamame Salad with Sesame Ginger
Creative Cabbage and Edamame Salad with Sesame Ginger Variations
- Swap out the green cabbage for purple or Napa cabbage for a different color and texture.
- Add sliced carrots or radishes for extra crunch and visual appeal.
- Toss in some chopped green onions or fresh cilantro for a pop of flavor.
- Replace the rice vinegar with apple cider vinegar or lime juice for a different acidic note.
- Sprinkle toasted sesame seeds or crushed peanuts on top for an extra nutty crunch.
Making Cabbage and Edamame Salad with Sesame Ginger Diet-Friendly
To make this Cabbage and Edamame Salad with Sesame Ginger recipe even more diet-friendly, you can:
- Use low-sodium soy sauce to reduce the sodium content.
- Substitute agave nectar or maple syrup for the honey to make it vegan.
- Replace the sesame oil with a neutral-flavored oil like avocado or olive oil to reduce the calories from fat.
- Serve the salad over a bed of mixed greens or cauliflower rice for a low-carb option.
Frequently Asked Questions
Q: Can I substitute a different type of cabbage for the green cabbage?
A: Absolutely! You can use purple cabbage, Napa cabbage, or even a mix of different cabbages to change up the texture and color of the salad.
Q: How long does it take to prepare this Cabbage and Edamame Salad with Sesame Ginger?
A: This salad comes together in just 10 minutes, from start to finish. The prep time is quick, and there’s no cooking involved.
Q: Can I make this salad in advance?
A: Yes, this salad is perfect for making ahead of time. You can assemble the salad and store it in the refrigerator for up to 4 days. Just don’t add the dressing until you’re ready to serve.
Q: How many servings does this recipe make?
A: This Cabbage and Edamame Salad with Sesame Ginger recipe makes 4 servings, perfect for a light meal or a side dish.
Q: What if I don’t like a strong ginger flavor?
A: If you’re not a big fan of ginger, you can reduce the amount to 1/2 teaspoon or omit it altogether. The salad will still be delicious without the ginger.
Cabbage and Edamame Salad with Sesame Ginger
- Total Time: 10
- Yield: 4 servings
- Diet: Vegetarian
Description
This Cabbage and Edamame Salad with Sesame Ginger is a delightful, flavor-packed dish that comes together in just 10 minutes. The crunchy cabbage, tender edamame, and tangy-sweet sesame ginger dressing make this salad a perfect choice for a quick and healthy meal.
Ingredients
– 4 cups shredded green cabbage
– 1 cup frozen shelled edamame, thawed
– 2 tablespoons sesame seeds
– 2 tablespoons rice vinegar
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1 teaspoon sesame oil
– 1 teaspoon grated ginger
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. In a large bowl, combine the shredded cabbage and thawed edamame.
2. In a small bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, grated ginger, salt, and black pepper.
3. Pour the dressing over the cabbage and edamame, and toss to coat evenly.
4. Sprinkle the sesame seeds over the salad and toss again to combine.
5. Serve immediately or refrigerate until ready to enjoy.
Notes
For added crunch, you can also add toasted slivered almonds or chopped peanuts to the salad. This salad is best enjoyed within 2-3 days of making it.
- Prep Time: 10
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Conclusion
This Cabbage and Edamame Salad with Sesame Ginger is a true flavor sensation – crunchy, tangy, and bursting with umami goodness. It’s the perfect refreshing salad for warm weather, but it’s also a delightful year-round side dish that pairs beautifully with a variety of main courses.
What are you waiting for? Give this recipe a try, and I’m confident it will become a new staple in your recipe arsenal. Don’t forget to let me know how you and your family enjoyed it in the comments below. Bon appétit!
