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Red Cabbage Salad with Tamari Toasted Walnuts and Edamame Recipe

Red Cabbage Salad with Tamari Toasted Walnuts and Edamame

The combination of red cabbage and bright green edamame beans with walnuts in a sweet and sour glaze. Absolutely irresistible!

  • Total Cook Time 40 mins
  • Prep Time 10 mins
  • Cook Time 30 mins
  • Recipe Servings6
  • Easy

Ingredients of Red Cabbage Salad with Tamari Toasted Walnuts and Edamame

  • For the walnuts:
  • 1/2 cup California walnuts, chopped
  • 1 tsp maple syrup
  • 1 tsp tamari (wheat free soy sauce)
  • Pinch of cayenne pepper
  • For the dressing:
  • 2 Tbsp rice vinegar
  • 2 Tbsp tamari
  • 2 Tbsp maple syrup
  • 1 Tbsp fresh lime juice
  • 1 tsp sesame oil
  • 1 Tbsp minced fresh ginger
  • Pinch of cayenne pepper
  • Pinch of salt
  • Salad ingredients:
  • 1 cup fresh edamame, or frozen edamame, thawed
  • 1 Tbsp lime juice
  • 1/4 tsp salt
  • 4 cups shredded red cabbage (about half a head)
  • 2 cups peeled and grated carrots (about 3 large carrots)
  • 1/4 cup finely chopped fresh cilantro or fresh basil
  • 2 Tbsp finely chopped fresh mint

How to Make Red Cabbage Salad with Tamari Toasted Walnuts and Edamame

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1.
Preheat the oven to 350°F.
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2.
To prepare the walnuts, toss them in a small bowl with the maple syrup, tamari and cayenne.
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3.
Spread on a baking pan and bake for about 10 minutes, stirring once, until golden brown and fragrant. Cool to room temperature.
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4.
If the nuts stick to the pan, loosen them with a spatula.
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5.
To make the dressing, whisk together the vinegar, tamari, maple syrup, lime juice, sesame oil, ginger, cayenne and salt. Or combine the ingredients in a tightly capped jar and shake until blended. Set aside.
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6.
To prepare the salad, in a large bowl toss the edamame with the lime juice and salt.
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7.
Add the cabbage, carrot, cilantro and mint.
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8.
Add the dressing and toss to combine and coat the vegetables.
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9.
Sprinkle the prepared walnuts on top and serve.
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5
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