Rainbow Edamame Salad

I love a recipe that makes eating well feel effortless, and this Rainbow Edamame Salad is exactly that. It's colorful, crunchy, and packed with plant based nutrition. As I always tell my patients, eating a variety of colors is one of the simplest ways to get a broad range of antioxidants and micronutrients in your diet.

Ingredients

  • 4 cups purple cabbage, shredded (about half a head)
  • 2 cups edamame, shelled
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 cups carrots, shredded
  • 1 english cucumber, diced
  • 1 bunch green onions, finely chopped
  • 0.5 cups cilantro, chopped
  • 2 tablespoons fresh ginger, grated
  • 2 tablespoons sesame oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce (low sodium if available)
  • 2 teaspoons honey
  • 1 tablespoons water, to thin the dressing (add more as needed)

Steps

1 Combine the base vegetables: In a large bowl, combine the 4 cups purple cabbage, shredded (about half a head), 2 cups edamame, shelled, 1 red bell pepper, diced, 1 yellow bell pepper, diced, 2 cups carrots, shredded, and 1 english cucumber, diced.

2 Add the fresh herbs and onion: Top with the 1 bunch green onions, finely chopped and 0.5 cups cilantro, chopped. (No cashews in this version, skip straight to the dressing.)

3 Whisk the sesame ginger dressing: In a medium bowl, whisk together the 2 tablespoons fresh ginger, grated, 2 tablespoons sesame oil, 3 tablespoons rice vinegar, 2 tablespoons soy sauce (low sodium if available), 2 teaspoons honey, and 1 tablespoons water, to thin the dressing (add more as needed) until smooth. Since this dressing skips the tahini, it will be thinner and lighter than the original, add water gradually to reach your desired consistency.

4 Toss and serve: Drizzle the dressing over the salad and toss to combine. Serve immediately or store for meal prep.


Health benefits:

🫘 Edamame is a complete plant based protein and a rich source of isoflavones. According to the American Heart Association's Science Advisory published in Circulation in 2006, soy protein and isoflavones have been associated with modest reductions in LDL cholesterol, supporting overall cardiovascular health.

🥬 Purple cabbage brings fiber and anthocyanin antioxidants, which support gut health and help fight oxidative stress in the body.

🥕 Carrots and bell peppers add beta carotene and vitamin C, both important for immune support and skin health.

🫚 Fresh ginger has natural anti inflammatory properties and can support digestion.

🧂 Using low sodium soy sauce keeps this dressing heart healthy while still delivering that savory flavor we all love.

This salad also stores beautifully in the fridge for up to five days, making it a great option for meal prep.

As always, everyone's nutrition needs are different. Please consult your doctor before making significant changes to your diet, especially if you are managing a chronic condition.

Wishing you a wealth of health.

Dr. Michelle Mendoza, MD, Board Certified Internal Medicine and Integrative Medicine, 1309 Montana Ave, El Paso, TX 79902, 915-585-1300, vitalitymdwellness.com.