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The eye-catching colors and excellent combination of flavors make this salad a real treat. I got the idea for this salad from Jacob’s Catering in Toronto.
1 cup edamame (soybeans)
2 mangos
3 large carrots
3 scallions
3 cups shredded white cabbage
4 tablespoons Bartenura Extra-Virgin Olive Oil
1 teaspoon Glicks Less Sodium Soy Sauce (or gluten free soy sauce)
1 tablespoon freshly ground ginger
6 tablespoons rice vinegar
3 tablespoons light brown sugar
1 teaspoon salt
1/2 teaspoon Gefen Garlic Powder
Blanch edamame beans according to package instructions. Place immediately into cold water to stop the cooking after about four minutes.
Meanwhile, peel and cut mangos and carrots into julienne shape.
Cut the scallions into two-inch pieces and then cut those pieces into very thin strips. Shred cabbage.
Mix together ingredients for dressing in a small bowl (you can do this ahead of time.)
Combine all salad ingredients just before serving. Toss with dressing.
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