Camouflage Salad

10 ingredients
4 steps

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

  1. 1
    Whisk together the soy sauce, rice wine vinegar, sesame seeds, honey and sesame oil in a large bowl.
  2. 2
    Whisk in the canola oil.
  3. 3
    Add the cabbage, edamame, scallions and cilantro and toss to coat.
  4. 4
    Transfer to a serving platter.

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