Camouflage Salad

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 6 servings
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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 


  1. 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.