Camouflage Salad Recipe

Recipe Overview

Difficulty: Easy | Servings: 6 | Total Time: 15 minutes | Active Time: 15 minutes

Nutritional Information

Per Serving (1 of 6):

• Calories: 170
• Total Fat: 13 g
• Saturated Fat: 1 g
• Carbohydrates: 9 g
• Dietary Fiber: 4 g
• Sugar: 4 g
• Protein: 7 g
• Cholesterol: 0 mg
• Sodium: 352 mg

Ingredients

• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon toasted sesame seeds
• 1 teaspoon honey
• 1 teaspoon sesame oil
• 1/4 cup canola oil
• 1 head napa cabbage, shredded
• 2 cups frozen shelled edamame beans, thawed
• 6 scallions, thinly sliced
• 1 tablespoon freshly chopped cilantro

Preparation

1. In a large bowl, combine soy sauce, rice wine vinegar, toasted sesame seeds, honey, and sesame oil. Whisk ingredients well.
2. Gradually add canola oil into the mixture, whisking to blend thoroughly.
3. Add shredded napa cabbage, thawed edamame, sliced scallions, and chopped cilantro. Toss everything together until evenly coated with the dressing.
4. Transfer the salad to a serving dish and enjoy.