Red Cabbage Salad with Tamari Toasted Walnuts and Edamame

  • Yield 6 servings

If you’re a fan of coleslaw or are just in the mood for something crunchy, this recipe is for you.

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California Walnut Board

The combination of red cabbage and bright green edamame beans make a colorful and nutrient rich combination. The walnuts have been bathed and toasted in a sweet and sour glaze, which makes the whole dish irresistible.

Ingredients

Walnuts:
1/2 cup California walnuts, chopped
1 teaspoon maple syrup
1 teaspoon tamari (wheat free soy sauce)
1 pinch cayenne pepper
Dressing:
2 tablespoons rice vinegar
2 tablespoons tamari
2 tablespoons maple syrup
1 tablespoon fresh lime juice
1 teaspoon sesame oil
1 tablespoon minced fresh ginger
1 pinch cayenne pepper
1 pinch salt
Salad:
1 cup fresh edamame, or frozen edamame, thawed
1 tablespoon lime juice
1/4 teaspoon salt
4 cups shredded red cabbage (about half a head)
2 cups peeled and grated carrots (about 3 large carrots)
1/4 cup finely chopped fresh cilantro or fresh basil
2 tablespoons finely chopped fresh mint

Instructions

  1. Preheat the oven to 350F.  To prepare the walnuts, toss them in a small bowl with the maple syrup, tamari and cayenne.  Spread on a baking pan and bake for about 10 minutes, stirring once, until golden brown and fragrant.  Cool to room temperature.  If the nuts stick to the pan, loosen them with a spatula.  
  2. To make the dressing, whisk together the vinegar, tamari, maple syrup, lime juice, sesame oil, ginger, cayenne and salt.  Or combine the ingredients in a tightly capped jar and shake until blended.  Set aside.
  3. To prepare the salad, in a large bowl toss the edamame with the lime juice and salt.   Add the cabbage, carrot, cilantro and mint.  Add the dressing and toss to combine and coat the vegetables.  Sprinkle the prepared walnuts on top and serve.

Recipe courtesy of Rebecca Katz for the California Walnut Board.

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