Description
A vibrant Asian-inspired broccoli salad with red cabbage, carrots, edamame, and a sweet-soy vinaigrette. Light, refreshing, and packed with plant-based nutrients, this 30-minute recipe offers contrasting textures and bold flavors for a satisfying side dish.
Ingredients
4 cups broccoli florets, finely chopped
1 cup shredded red cabbage
1 cup grated carrots
1 cup shelled and cooked edamame
1/2 cup chopped green onions
2 tablespoons roasted sesame seeds
1/4 cup soy sauce
1 tablespoon honey
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
1 tablespoon rice vinegar (optional)
Instructions
Finely chop broccoli florets and shred red cabbage
Grate carrots and cook edamame if not already cooked
Combine all ingredients in a large bowl
Mix soy sauce, honey, sesame oil, ginger, and vinegar to make dressing
Toss salad with dressing until evenly coated
Sprinkle roasted sesame seeds on top
Let rest for 10 minutes before serving
Notes
Achieve maximum crunch by shaving vegetables very thin
Edamame can be substituted with chickpeas for extra texture
Store leftovers in an airtight container in the refrigerator for up to 2 days
Use a mandoline for precise vegetable slicing
- Prep Time: 20
- Category: Recettes de Salades Saines et Faciles
- Method: Mixing
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 8g
- Sodium: 750mg
- Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg