A friend passed this 'jewel' of a recipe on to me. My girls ask for it in their lunchboxes!

Sonya

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Recipe Summary

prep:
20 mins
cook:
5 mins
additional:
1 hr 20 mins
total:
1 hr 45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

97 calories; protein 0.6g 1% DV; carbohydrates 2.1g 1% DV; fat 9.9g 15% DV; cholesterol 0mg; sodium 334.7mg 13% DV. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/14/2012
This is awesome! I added lemon vinegar at the end for a little kick but wow! Even my boys chomped this down. Read More
(8)

Most helpful critical review

Rating: 3 stars
08/08/2012
The amount of vinegar adds a whole LOT of pucker. Maybe a little fresh ginger and soy sauce would help even out the flavor a bit and cut the vinegar to about half. Read More
(8)
17 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
08/14/2012
This is awesome! I added lemon vinegar at the end for a little kick but wow! Even my boys chomped this down. Read More
(8)
Rating: 3 stars
08/08/2012
The amount of vinegar adds a whole LOT of pucker. Maybe a little fresh ginger and soy sauce would help even out the flavor a bit and cut the vinegar to about half. Read More
(8)
Rating: 5 stars
04/28/2012
Delicious just as written! Trying to get more veggies in my diet and this was perfect! Read More
(5)
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Rating: 5 stars
11/04/2014
I made it with the ingredients in my fridge fresh black soybeans (kuromame) and komatsuna leaves instead of bok choy. I prepared 2 servings so divided the quantities by 3. I also used less dressing and balanced the acidity of the sake vinegar with sugar (1tsp sugar to 2tbsp sake vinegar and 1tbsp sesame oil). It was delicious thanks Sonya. Read More
(2)
Rating: 2 stars
09/13/2012
OOOHHH! The rice wine vinegar in this recipe made us all pucker! I find it hard to believe that kids would eat this as written. Thanks to Julee's review we took her advice and added some soy sauce and that made it more palatable but I also added 2T. of sugar. Really disappointed. Read More
(1)
Rating: 4 stars
05/26/2016
delicious recipe!! I would suggest using more daikon carrots and bok choy (almost double the amount) and using only 1/4 cup of rice vinegar. Subtle flavor and will make a bigger serving and will still taste great. Read More
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Rating: 5 stars
10/08/2019
Really liked this, so did my husband. I didn't have sesame oil and forgot when I was at the store, also did not want to buy black sesame seeds when I have regular so used those. I also added green onions. So good, next time I'll add tofu. I did not think the vinegar was too strong. Thank you. And I'll make sure to pick up sesame oil. Read More
Rating: 2 stars
08/17/2014
I sliced my radishes and carrots instead of shredding them. Didn't have much flavor to it I skipped the salt. Read More
Rating: 5 stars
02/09/2018
Easy fresh and delicious. I added grated ginger and spring onions. Read More
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