Camouflage Salad

Total Time:
15 min
Prep:
15 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sesame seeds, toasted
  • 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, sliced
  • 1 tablespoon chopped fresh cilantro
Directions
  • Whisk together the soy sauce, rice wine vinegar, sesame seeds, honey and sesame oil in a large bowl. Whisk in the canola oil. Add the cabbage, edamame, scallions and cilantro and toss to coat. Transfer to a serving platter.


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