Red Cabbage Salad with Tamari Toasted Walnuts and Edamame Recipe

 
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Red Cabbage Salad with Tamari Toasted Walnuts and Edamame
  • Chef: Rebecca Katz, California Walnut Board
  • Recipe Servings: 6
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

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

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

  • 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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