Edamame Asian Vegetable Salad
This salad is easy to prepare and features protein packed soybeans (edamame) and pumpkin seeds. Most soybeans and corn in the United States are genetically modified so make sure to choose organic soybeans for this dish.
1 pound shelled organic edamame (about 3 cups)
1 pound frozen organic corn (about 3 cups)
1 medium red onion, finely chopped (about 1 cup)
2 cloves of garlic, minced
3 tablespoons sesame oil
½ teaspoon iodized sea salt
¼ teaspoon black pepper (or more to taste)
1 cup pumpkin seeds
1 cup purple cabbage, chopped
3 tablespoons rice vinegar
- Preheat oven to 400 degrees F. Place corn, soy beans, onion, garlic, sesame oil, salt, and pepper in a large rectangular baking pan and stir to mix in oil and spices. Place in the oven and roast for 15-20 minutes or until soybeans begin to turn brown.
- Remove from the oven and let cool for 10 minutes. Add the cabbage, pumpkin seeds, and rice vinegar and stir to combine.
A Sustainable DietsTM recipe, developed by Teri Underwood, R.D., M.S., C.D.