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Dan Dan Edamame Salad

Course Salad
Cuisine Asian
Keyword Beans, Vegan
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 3

Ingredients

  • 1 bag edamame 12 oz
  • 1 can white beans
  • 1/4 head red cabbage chopped
  • 1 red bell pepper chopped
  • 1 avocado cubed
  • 4-6 stalks green onions sliced
  • 1/2 bunch cilantro chopped
  • red chili flakes
  • white & black sesame seeds

Dressing

  • 1/4 cup soy sauce
  • 2 tsp white rice vinegar
  • 4-6 tbsp chili crisp Fly By Jing
  • 1 tsp Sichuan peppercorn oil
  • 1/2 cup tahini
  • 2-3 cloves garlic grated

Instructions

  1. Bring a pot to a rolling boil and cook edamame for 5 minutes. Let cool for about 5 minutes.

  2. Drains and rinse white beans.

  3. In a large mixing bowl, combine edamame, white beans, red cabbage, red bell pepper, avocado, green onions, cilantro, red chili flakes, and sesame seeds.

  4. In a medium mixing bowl, combine soy sauce, white rice vinegar, chili crisp, peppercorn oil, tahini, and garlic and mix the dressing until smooth. You may need to adjust viscosity according to taste.

  5. Pour dressing over salad ingredients and mix thoroughly. Serve immediately or store in refrigerator for 24 hours to enhance flavor.

Recipe Notes

Source: @mishkamakesfood on Instagram