Crunchy Edamame Salad

Crunchy Edamame Saladedamame-salad.jpg
Try a new kind of bean salad with the nutty taste of sesame and pistachio! 

gluten-free-icon.gif Gluten Free


  • 2 cups red cabbage, shredded
  • 2 cups fully cooked, frozen, shelled edamame (green soybeans), thawed
  • ½ cup carrots, grated
  • 1 Tablespoon fresh cilantro, chopped
  • ½ cup green onions, chopped
  • 1 cup bell pepper (yellow), chopped
  • ¼ cup pistachios, chopped
  • 2 Tablespoons sesame seeds (can be toasted to bring out the flavor)
  • 3 Tablespoons red wine vinegar
  • 1 Tablespoons San-J® gluten free or LaChoy® low sodium soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons honey
  • ¼ teaspoon pepper
  • 1 teaspoon Splenda®
  • Poppy seeds, to garnish


  1. In a medium bowl, add first eight ingredients.
  2. Whisk remaining six ingredients together in a small bowl. Pour over salad and toss to coat.
  3. Refrigerate for a couple hours before serving.
  4. Sprinkle with poppy seeds as a garnish if desired.

Serves 8

Nutrition Information
Per ½ cup serving
Calories:  120
Total Fat:  7g
  Saturated Fat:  1g
Sodium:  97mg
Total Carbohydrate:  11g
  Dietary Fiber:  6g
Protein: 7g