3cupsfinely shredded red cabbageabout ⅓ of a head of cabbage; see note #1
2cupsthawed shelled edamame (mukimame)see note #2
1 and ½cupsshredded carrots
1largecucumberseeded and sliced into half moons
½cupsliced green onions
¼cuproasted salted peanuts
2tablespoonssesame seeds
4sheetsroasted seaweedthinly sliced
For the peanut dressing
¼cupcreamy peanut butter
¼cuprice vinegar
1tablespoon plus 1 teaspoonsoy sauce
1 and ½teaspoonstoasted sesame oil
¼teaspoonground ginger
⅛teaspoongranulated sugar
1tablespoonchili garlic sauceoptional
1 to 3tablespoonswater
Instructions
In a small bowl or mason jar, add the peanut butter, rice vinegar, soy sauce, sesame oil, ginger, sugar, and optional chili garlic sauce. Close tightly with a lid and shake to combine, or use a whisk to stir into a smooth dressing. It should be smooth and pourable. If not, whisk in 1 tablespoon water at a time to make a thinner consistency. Taste for seasonings.
To a large bowl, add the shredded cabbage, thawed shelled edamame, shredded carrots, sliced cucumber, sliced green onions, peanuts, sesame seeds, and seaweed.
Top the edamame salad ingredients with the peanut sauce. Use tongs or salad servers to toss the salad until it is well coated in the sauce.
Cover and chill for at least an hour before serving (optional but recommended). Serve garnished with additional green onions and sesame seeds.
Video
Notes
Cabbage: This recipe also works with green cabbage or coleslaw mix.
Shelled edamame is usually labeled as mukimame. It can be found in the freezer section of most grocery stores. Edamame is soybeans still in their pods, so I don't recommend buying it unless you want to shell the edamame yourself.
Leftovers are best within 3 to 4 days. Because this edamame salad uses hardy ingredients like cabbage and carrots, it does make good leftovers.