Description
A vibrant, protein-packed plant-based salad featuring broccoli, purple cabbage, and edamame in a savory sesame-ginger vinaigrette. Its crisp texture and balanced flavors make it a perfect light meal or side dish.
Ingredients
4 cups broccoli florets, chopped into small, bite-sized pieces
1 cup purple cabbage, finely shredded
1 cup carrots, shredded
1 cup edamame, shelled and thawed if frozen
1/2 cup green onions, sliced thinly on a diagonal
1/4 cup bell pepper (red or orange), thinly sliced
2 tbsp sesame seeds, toasted in a dry pan until golden
3 tbsp soy sauce (use Tamari for gluten-free)
2 tbsp rice vinegar
1 tbsp tahini
1 tbsp honey or maple syrup
1 tsp grated ginger
1 clove garlic, minced
1/4 tsp black pepper
Instructions
Chop broccoli florets and shred cabbage and carrots.
Toast sesame seeds in a dry pan over medium heat until golden, then set aside.
In a large bowl, combine broccoli, cabbage, carrots, edamame, green onions, and bell pepper.
In a separate small bowl, whisk soy sauce, rice vinegar, tahini, honey, ginger, garlic, and black pepper.
Pour dressing over the salad and toss to coat.
Sprinkle toasted sesame seeds and serve immediately or refrigerate up to 8 hours for enhanced flavor absorption.
Notes
Pre-shredded carrots save time.
For extra crunch, add 1/2 cup chopped water chestnuts.
Store leftovers in an airtight container in the fridge for up to 3 days.
Replace bell pepper with cucumber for a different texture.
- Prep Time: 20
- Cook Time: 3
- Category: Healthy Salad Recipes for Busy Families
- Method: Salad
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 3g
- Sodium: 1400mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg