Edamame Bean Salad

"Edamame: Frozen shelled edamame keeps it quick and easy! Cabbage: I recommend using a bag of prepared coleslaw for convinience. If not, you'll need about 5 cups shredded cabbage. Bell Pepper: I like red bell pepper but you could use orange or yellow if that's what you have. Black Beans: Chickpeas make a suitable substitute. Cilantro: You can leave this out if you don't like cilantro."

"Cashews: Adds some crunch! If you need a nut-free recipe you can omit them or swap for pumpkin seeds or sunflower seeds. It's suggested to toast the cashews briefly in a skillet on the stovetop but this is optional. Miso Paste: White (shiro) miso paste is best, it's mild, slightly sweet, and blends perfectly into the dressing. Red or yellow miso will also work, just expect a more intense flavour. Maple Syrup: You can use maple syrup or agave syrup."

"Add Protein: Top with baked tofu, grilled chicken, or prawns for a complete meal though it does have a good amount of protein from the edamame and black beans. Add a Grain: For a heartier salad, add up to 1 cup cooked grains such as quinoa or brown rice, or serve over your choice of grain. Change the Crunch: Swap cashews for almonds, peanuts, or roasted pumpkin seeds. Mix Up the Veggies: Try shredded kale, chopped snap peas, or broccoli."

Frozen shelled edamame, shredded cabbage, bell pepper, black beans, cilantro, and cashews form the core of a crunchy, protein-rich salad. White (shiro) miso combined with maple syrup, sesame oil, and rice vinegar makes a mild, slightly sweet dressing; red or yellow miso and agave syrup are workable alternatives. Cashews can be omitted or swapped for pumpkin or sunflower seeds for a nut-free option, and toasting the nuts is optional. Optional additions include baked tofu, grilled chicken, prawns, or cooked grains like quinoa for heartiness. Spice can be added via sriracha, chili crisp, or flakes.

Read at Running on Real Food