Asian Edamame Salad Recipe
Asian Edamame Salad Recipe
I've made this salad throughout the seasons and it always works well. It's a heathy, hearty salad that can be a great addition to any meal. If you're trying to watch your sodium intake, feel free to adjust the amount of soy sauce.
Servings
4
Ingredients
- 1/3 cup sugar
- 1/3 cup rice wine vinegar
- 1 teaspoon salt
- 2 teaspoon sesame oil
- 2 tablespoon soy sauce
- 1 teaspoon freshly grated ginger
- 1/2 cup toasted almonds
- 1/2 napa cabbage, shredded
- 1 carrot, peeled and cut into thin strips
- 2 cup mixed baby greens
- 2 green onions thinly sliced
- 2 tablespoon
- 1/2 cup
- peanut oil
- 10 wonton skins, cut into 1/2 inch strips
- 1/2 cup pomegranate seeds
Directions
- Combine the sugar, rice wine vinegar, salt, sesame oil, soy sauce and freshly grated ginger. Set aside.
- In a large salad bowl, combine cabbage, carrots, green onions and greens.
- Heat 3 inches of oil in a small skillet over medium high heat.
- Fry wonton strips until golden brown, about 30 seconds on each side. Drain on paper towel and let cool.
- Toss all ingredients together with dressing. Serve.