Serves: 8-12
Prep time: 35 minutes
Cook time: 10 minutes
Ingredients:
1/2 head green cabbage, shredded
3 English cucumbers, thinly sliced in half moons
1 bunch scallions, thinly sliced
1-2 avocado, diced
1 cup edamame, shelled
1/2 cup sunflower seeds (or pepitas or peanuts)
2 tbsp sesame seeds (black, white, or mixed)
Dressing:
1.5 tbsp sesame oil
3 tbsp creamy peanut butter or sunflower butter
1.5 tbsp honey or pure maple syrup
3-4 tbsp reduced sodium soy sauce or GF tamari or 1.5 tbsp full-salt soy sauce/GF tamari
2 tbsp rice vinegar
This recipe makes heaps (see "serves" above). And it lasts for a couple of days in the fridge. This salad works as an excellent side or main! The crunchiness of the greens combined with the nuttiness of the seeds and sesame oil and the tang of the soy sauce is just a lovely bite for a hot summer day. Speaking of hot summer, I served this up on Christmas Day 2020 and it survived sitting out in 35+ C / 95+ F for a few hours. I ate it with a tuna steak lightly seasoned with salt and pepper. Highly recommend this combination! I have also eaten it with canned tuna mixed in.
Okay, okay okay. This recipe could use coriander / cilantro leaf if you like it. I detest it, of course, but I can see how it would be amazing.
This salad is best made half a day or more in advance to absorb all the flavours--but don't sweat it if you make it just before serving! Adjust the soy sauce/tamari to taste after following the recipe quantity.
Ingredients:
1/2 head green cabbage, shredded
3 English cucumbers, thinly sliced in half moons
1 bunch scallions, thinly sliced
1-2 avocado, diced
1 cup edamame, shelled
1/2 cup sunflower seeds (or pepitas or peanuts)
2 tbsp sesame seeds (black, white, or mixed)
Dressing:
1.5 tbsp sesame oil
3 tbsp creamy peanut butter or sunflower butter
1.5 tbsp honey or pure maple syrup
3-4 tbsp reduced sodium soy sauce or GF tamari or 1.5 tbsp full-salt soy sauce/GF tamari
2 tbsp rice vinegar
Directions:
1. If edamame is frozen, cook and cool according to package directions.
2. Toast the sesame oil in a pan on medium heat until fragrant (about 30 seconds to 2 minutes), then pour into a small mixing bowl or measuring glass.
3. Combine all of the salad ingredients in a super large bowl, and toss together.
4. To the sesame oil, whisk the remaining dressing ingredients together until well incorporated.
5. Pour the dressing over the salad and toss it all to coat. Top with additional seeds or nuts if desired.
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