Edamame Salad With Red Cabbage

1. 1

   Cut cabbage in half, remove core, and slice in to long thin strips, then cut the strips in half so they are 1-3? long. Roast dry (or with a touch of olive oil) in a 350*F oven until very dehydrated but not brown. Stir often. (Note: you can do this the day before and leave in the cold oven until ready to add to the salad.)

2. 2

   Boil the edamame according to package directions, drain.

3. 3

   While still hot, toss the edamame in a bowl with olive oil, then vinegar, salt and pepper. Taste and adjust dressing and seasoning as needed.

4. 4

   Add the cabbage. Mix.

5. 5

   Cool edamame on counter then add finely chopped herbs, I often use parsley, sage, lemon thyme, and oregano.

6. 6

   Chill in fridge or continue to leave on a counter to let flavors meld. Serve chilled or room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.