Ingredients
Salad Ingredients
- 1 medium green cabbage, about 8 cups, chopped
- 1 tsp sea salt
- 2 tbsp toasted sesame seeds
- 1 cup frozen shelled edamame, thawed
- 3 green onions, thinly sliced
- ¾ cup wasabi peas, lightly crushed, plus more for topping
Sesame Dressing Ingredients
- 1 tbsp coconut aminos
- 1½ tbsp rice vinegar
- 2 tbsp lime juice
- 1 tsp lemon juice
- 1 tsp white miso
- ½ tsp garlic powder
- ½ tsp furikake
- 2 tsp toasted sesame oil, optional, recommended
- ¼ tsp wasabi powder, optional
Method
- Add the cabbage to a large bowl and sprinkle with the salt. Massage briefly, then let it sit for 20–30 minutes.
- Transfer the cabbage to a clean kitchen towel and gently squeeze out excess moisture (don’t expect a ton to come out). Rinse the bowl and return cabbage to the bowl, and add the edamame and green onions.
- In a small bowl, whisk together the sesame oil, coconut aminos, rice vinegar, lime juice, lemon juice, miso, garlic powder, and optional wasabi powder until smooth.
- Pour the dressing over the cabbage mixture and toss thoroughly.
- Fold in the sesame seeds and most of the crushed wasabi peas, reserving a few for topping.
- Taste and adjust. If it needs more brightness, add another squeeze of lime.
- Top with remaining wasabi peas and serve.
Notes
Salting the cabbage and letting it rest for 20-30 minutes draws out moisture and gives the cabbage a uniquely tender texture, and allows the dressing to coat each piece in the tastiest way; however, if timing is an issue, you can skip this step and not add the salt, just address the saltiness of the dressing accordingly.
Nutrition
Serving 1servingCalories 164kcalCarbohydrates 24gProtein 7gFat 5gSaturated Fat 1gPolyunsaturated Fat 1gMonounsaturated Fat 1gSodium 630mgPotassium 410mgFiber 5gSugar 7gVitamin A 212IUVitamin C 60mgCalcium 113mgIron 6mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
