Ultimate Sesame Miso Edamame Salad Recipe for Meal Prep Now
Author:admin
Total Time:0 hours 20 minutes
Yield:4 servings 1x
Diet:Vegetarian, Gluten-Free
Description
Sesame miso edamame bowl protpacked crunch with tangy glaze ideal for quick lunches and everyday nourishment Balanced macros fiberrich dairyfree
Ingredients
Scale
2 cups shelled edamame, thawed
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1 cup shredded red cabbage
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1 cup cooked quinoa, cooled
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1 small carrot, julienned
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1/2 cup red bell pepper, thinly sliced
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1/2 cup cucumber, diced
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2 tablespoons toasted sesame seeds
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2 tablespoons white miso paste
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2 tablespoons rice vinegar
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1 tablespoon gluten-free soy sauce or tamari
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1 tablespoon honey or maple syrup
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1 teaspoon grated fresh ginger
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1 clove garlic, minced
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1 tablespoon lime juice
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2–3 tablespoons water
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1 teaspoon sesame oil
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Fresh cilantro or green onions, chopped
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Salt and pepper to taste
Instructions
If you’re using quinoa, cook it first and let it cool. Thaw edamame if needed. Set aside.
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Whisk together the dressing: miso paste, rice vinegar, soy sauce, honey, grated ginger, minced garlic (if using), lime juice, water, and sesame oil. Taste and adjust with a splash more lime or a pinch more soy to reach your preferred balance.
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In a large bowl, combine edamame, shredded cabbage, quinoa (if using), carrot, bell pepper, and cucumber. Toss to mingle the colors and textures.
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Pour the dressing over the salad and toss until everything is evenly coated and glossy.
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Sprinkle toasted sesame seeds and garnish with cilantro or green onions. Give it a final toss to distribute the greens.
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Let the flavors meld for 5–10 minutes before serving. The dressing will cling to every crunchy bite.
