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Edamame, Asparagus, Broccoli, Cabbage Salad with Sesame Dressing

Colorful vegetable salad in large white bowl

A fresh, crunchy salad, packed with veggies and tossed with a creamy sesame dressing!

Ingredients

Scale

dressing

  • 1/4 C olive oil
  • 3 TBS rice vinegar
  • 2 TBS sesame oil
  • 1/4 C mayo
  • 2 TBS sugar
  • 1 tsp kosher salt
  • 1/4 tsp garlic powder

salad

  • 6 oz frozen edamame
  • 1/2 a head of red cabbage, thinly sliced on a mandolin (or in a food processor or by hand)
  • 1 bunch of asparagus, cut into 1/4” pieces
  • 1 crown of broccoli, chopped into small, bite-sized pieces
  • 1 bunch of green onions, thinly sliced
  • 1/2 C smoked almonds, roughly chopped (I use a small food processor for this)
  • 1/4 C cilantro leaves, left whole or chopped if you prefer

Instructions

  1. Combine all dressing ingredients in a jar and shake to combine (or whisk together in a bowl)
  2. Drop frozen edamame into a pot of salted, boiling water and set a bowl of ice water aside. Cook the edamame for about 3-4 minutes to soften (the color should be bright green, you want to pull them out of the water before they start to turn a muted green). Drain edamame and transfer to the bowl of ice water to stop the cooking and help lock in the bright green color. Let sit in the ice water for about 10 minutes, then drain.
  3. In a large bowl, combine the edamame and remaining salad ingredients (save some of the green onions, smoked almonds, and cilantro for topping if you like), pour on the dressing, and toss to combine.

Notes

This salad keeps well for 4-5 days in the fridge.

See blog post for ideas on proteins/sides/meal prep!

This salad is inspired by the Pinch of Yum Cashew Crunch Salad.

Keywords: vegetarian, salad