Side
Orange-Miso Edamame Salad
20 minServes 6Nutri-Score A€€
A
20 min
20 minOrange-Miso Edamame Salad
what you need
Ingredients
frozen cooked edamame (thawed)Produce340 g
white beans (drained and rinsed)Pantry454 g- red cabbage (diced)Produce200 g
cucumber (diced)Produce1 piece- red bell pepper (diced)Produce1 piece
- cilantro (minced, optional)Produce30 g
- scallions (minced, greens only, optional)Produce60 g
- miso pastePantry30 g
- orange zest (from 1 orange)Produce1 piece
fresh orange juice (freshly squeezed)Beverages120 ml
light soy saucePantry15 ml- rice wine vinegarPantry10 ml
- sesame oilPantry22 ml
honeyPantry30 ml
garlic (grated)Produce2 pieces
ginger (grated)Produce12 g
salt (to taste)Spices2 g
sesame seeds (optional, to taste)Nuts & seeds5 g
chili flakes (optional, to taste)Spices2 g
per serving
Nutrition
163kcal
- Carbs
- 20 g
- Proteins
- 9 g
- Fat
- 5 g
what you’ll use
Tools
Mixing bowl ×2
Whisk
Grater
step by step
Method
- Step 1
Prepare the vegetables
- Dice the red cabbage, cucumber and red bell pepper.
- Mince the cilantro and the scallion greens.
- Step 2
Combine the salad base
- Add the thawed edamame and drained white beans to a large bowl.
- Add the diced cabbage, cucumber, bell pepper, cilantro and scallions.
- Step 3
Make the orange-miso vinaigrette
- Whisk the miso paste, orange zest, orange juice, soy sauce, rice wine vinegar, sesame oil and honey.
- Grate in the garlic and ginger and whisk until smooth.
- Step 4
Toss and marinate
- Pour the dressing over the salad and stir everything together.
- Season with salt and let it marinate in the fridge so the flavors soak in.
- Step 5
Finish and serve
- Top with sesame seeds and chili flakes if desired.
- Serve or store in portions for the week.
most cooked first