A Full Meal Salad
crunch crunch mfers
A billion years ago when I worked at the grocery store, I saw a photo of a cold noodle salad on the cover of Vegetarian Times that I instantly wanted to make. I’d never had shelled edamame in a meal before, just in their pods as an appetizer. I had grown up an adventurous eater but I was constantly finding foods I’d never tried before. It was summer 2004 and any spare money I had went right to my grocery bill. Problem was, I wanted to try everything. It was a struggle. I found that old recipe online and all these years later it’s funny how basic it looks to me now. It was the fanciest thing I could cook for myself that summer in ‘04. Every picnic at the beach and every out-of-town guest called for a fresh batch of my new favorite meal. I made it constantly for a couple months and then went on to some new food obsession-like always- but my love of edamame never waned.
This week I’m bringing edamame back into the fold with this new full meal salad. Edamame is great to keep on hand because it just hangs out in the freezer minding its business until you need it. These immature soybeans help fill you up, bring a ton of protein to the mix, and are damn delicious too. The rest of this salad is crunchy and fresh, perfect for hot days that turn into warm nights. I usually dish it up in a giant bowl and plop myself in front of the fan for the rest of the evening. Sweating through dinner isn’t a cute look.
This recipe is easy to customize based on your preferences. You can mix and match the greens, just make sure you end up with around 8 cups. Classic green cabbage is great because it takes a while to wilt but you can sub in napa or savoy cabbage with great results. Want to make this salad nut free? Just add toasted sesame seeds, crunchy wonton strips, or crispy noodles instead of toasted almonds. You can even add some cooked rice noodles to the mix for an even more filling salad, just make 50% more dressing to ensure the noodles get coated. If you’re making it ahead of time to bring to a party, wait to dress it until it’s almost time to eat. That way you aren’t fucking up the crunch factor. That’s the whole point.
Edamame Crunch Salad
Enough for 4 people
Sesame Ginger Dressing
1/3 cup rice vinegar
2 tablespoons orange juice
2 tablespoons avocado oil or other neutral tasting oil
1 tablespoon soy sauce
2 teaspoons grated fresh ginger
1 clove of garlic, grated
1 teaspoon toasted sesame oil
4 cups shredded green cabbage
1 cup shredded red cabbage
1 shredded head of romaine, about 3 cups
2 Persian cucumbers or half an English cucumber, cut into matchsticks
2 radishes, cut into matchsticks
2 cups cool or room temperature shelled edamame
½ cup sliced green onions
½ cup toasted sliced almonds
Salt and pepper to taste
Grab a jar with a lid and add the rice vinegar, orange juice, oils, soy sauce, ginger, and garlic. Place the lid on and shake to combine. Set that aside while you make the salad.
Place the cabbages, romaine, cucumbers, radishes, edamame, and green onions into the bowl. Toss over half of the toasted almonds and drizzle over the dressing. Toss, add some salt, pepper and the rest of the almonds, toss again then taste. Add whatever you think it needs. Serve right away. Dressing will keep for at least 5 days in the fridge.
Thanks for joining us here in The Broiler Room! Is there an old food obsession of yours that’s evolved into a way of life? Let us know in the comments.
Ramen... I still love the little dried up squares, but now I seek out the fresh noodles from the Asian grocery and fill my bowl with all the lovey veggies, take the time to make a spicy flavorful broth, and I even have the fancy bowls and spoons to serve. I could eat it everyday 🍜
“Chicken” salad sandwiches. There used to be a restaurant in Salt Lake called Park Ivy, one of the few places in the byedy bye time that had a vegan grocery store with a little cafe attached. They eventually went out of business, but sold a small recipe book of their cafe recipes. One was their chicken salad and I’ve altered over the years or had to full on change the “chicken”, no more wheat meat, etc., but anytime I make it gives me a nostalgic feeling for the good ol’ days.