Directions:
- Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
- Combine Napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
- Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
- Top edamame salad with sesame seeds and daikon radish before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 188.88 Kcal (791 kJ) | ||
| Calories from fat | 126.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.06g | 22% | |
|---|---|---|---|
| Sodium | 442.74mg | 18% | |
| Potassium | 463.32mg | 10% | |
| Total Carbs | 9.74g | 3% | |
| Sugars | 2.3g | 9% | |
| Dietary Fiber | 4.83g | 19% | |
| Protein | 8.72g | 17% | |
| Vitamin C | 18.9mg | 32% | |
| Vitamin A | 1.1mg | 36% | |
| Iron | 24.5mg | 136% | |
| Calcium | 95.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 112.18 Kcal (470 kJ) | ||
| Calories from fat | 75.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.35g | 22% | |
|---|---|---|---|
| Sodium | 262.95mg | 18% | |
| Potassium | 275.17mg | 10% | |
| Total Carbs | 5.79g | 3% | |
| Sugars | 1.37g | 9% | |
| Dietary Fiber | 2.87g | 19% | |
| Protein | 5.18g | 17% | |
| Vitamin C | 11.2mg | 32% | |
| Vitamin A | 0.6mg | 36% | |
| Iron | 14.5mg | 136% | |
| Calcium | 56.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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