Prep Time:
20 mins
Cook Time:
5 mins
Additional Time:
1 hr 20 mins
Total Time:
1 hr 45 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
Top edamame salad with sesame seeds and daikon radish before serving.
Nutrition Facts (per serving)
| 97 | Calories |
| 10g | Fat |
| 2g | Carbs |
| 1g | Protein |
