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 Diets recipe, developed by Teri Underwood, R.D., M.S., C.D.