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Red Cabbage Salad with Tamari Toasted Walnuts and Edamame Recipe
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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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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