Orange-Miso Edamame Marinated Salad
Orange-Miso Edamame Marinated Salad
Ingredients
For the Salad
- 4 cups white cabbage, finely chopped
- 2 cups shelled edamame, thawed if frozen
- 15 ounces Great Northern beans, 1 can, drained and rinsed
- 1 cucumber, diced into 1/2-inch pieces
- 1 red bell pepper, diced into 1/2-inch pieces
- 1/2 cup fresh cilantro, chopped
- 1 tablespoon black sesame seeds
For the Orange-Miso Dressing
- 1/4 cup orange juice, freshly squeezed
- 2 tablespoons white miso paste
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes, or to taste
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Prepare the salad ingredients: In a large mixing bowl, combine the finely chopped white cabbage, thawed shelled edamame, drained and rinsed Great Northern beans, diced cucumber, and diced red bell pepper.
⏱️ 10 min
- 2
Prepare the Orange-Miso Dressing: In a separate small bowl, whisk together the orange juice, white miso paste, rice vinegar, sesame oil, honey, grated fresh ginger, minced garlic, red pepper flakes, salt, and black pepper until well combined and smooth.
⏱️ 5 min
- 3
Assemble the salad: Pour the prepared Orange-Miso Dressing over the salad ingredients in the large mixing bowl. Add the chopped fresh cilantro and black sesame seeds.
⏱️ 2 min
- 4
Mix thoroughly: Using a large spoon or clean hands (wearing gloves if preferred), gently toss and mix all the ingredients until everything is evenly coated with the dressing. Ensure the dressing is distributed throughout the salad.
⏱️ 3 min
- 5
Marinate: Transfer the mixed salad to an airtight container. Refrigerate for at least 2 hours to allow the flavors to meld and the salad to marinate. For best results and deeper flavor, marinate overnight.
⏱️ 120 min•🌡️ 38
- 6
Serve: Stir the salad gently before serving. This salad is excellent for meal prep and can be stored in the refrigerator for up to 3-4 days.
Kitchen Tools
Nutrition Facts (per serving)
Orange-Miso Edamame Marinated Salad
Ingredients
For the Salad
- 4 cups white cabbage, finely chopped
- 2 cups shelled edamame, thawed if frozen
- 15 ounces Great Northern beans, 1 can, drained and rinsed
- 1 cucumber, diced into 1/2-inch pieces
- 1 red bell pepper, diced into 1/2-inch pieces
- 1/2 cup fresh cilantro, chopped
- 1 tablespoon black sesame seeds
For the Orange-Miso Dressing
- 1/4 cup orange juice, freshly squeezed
- 2 tablespoons white miso paste
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes, or to taste
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Prepare the salad ingredients: In a large mixing bowl, combine the finely chopped white cabbage, thawed shelled edamame, drained and rinsed Great Northern beans, diced cucumber, and diced red bell pepper.
⏱️ 10 min - 2
Prepare the Orange-Miso Dressing: In a separate small bowl, whisk together the orange juice, white miso paste, rice vinegar, sesame oil, honey, grated fresh ginger, minced garlic, red pepper flakes, salt, and black pepper until well combined and smooth.
⏱️ 5 min - 3
Assemble the salad: Pour the prepared Orange-Miso Dressing over the salad ingredients in the large mixing bowl. Add the chopped fresh cilantro and black sesame seeds.
⏱️ 2 min - 4
Mix thoroughly: Using a large spoon or clean hands (wearing gloves if preferred), gently toss and mix all the ingredients until everything is evenly coated with the dressing. Ensure the dressing is distributed throughout the salad.
⏱️ 3 min - 5
Marinate: Transfer the mixed salad to an airtight container. Refrigerate for at least 2 hours to allow the flavors to meld and the salad to marinate. For best results and deeper flavor, marinate overnight.
⏱️ 120 min•🌡️ 38 - 6
Serve: Stir the salad gently before serving. This salad is excellent for meal prep and can be stored in the refrigerator for up to 3-4 days.