Johannes's Weekly Salad with Lentils and Edamame

Name: Johannes's Weekly Salad with Lentils and Edamame
Prep time: 5 min
Total time: 5 min
Yield: 10 servings
Cuisine: European
Ingredients: 1 kg White cabbage (Shredded); 5 Carrots (Shredded); 250 g Frozen green peas (The amount is given as a range: 200–300 g); 350 g Frozen shelled edamame (The amount is given as a range: 300–400 g; no need to thaw); 230 g Lentils (Drained weight; rinse with cold water); 0.75 dl Apple cider vinegar; 1.5 dl Olive oil; 0.75 dl Water; 1.25 msk Salt (The amount is given as a range: 1–1½ tbsp); Black pepper (To taste); 1 msk Salad seasoning

EnglishSvenska

Translated from Swedish, the language of the post.

Recipe by Johannes Cullberg @johannescullberg · Instagram

Johannes Cullberg shared this in an Instagram post, in Swedish. SeeMeCook wrote it up from the post as a full recipe, translated it into English, and added ingredient weights and nutrition.

See the original post

Imported by Linnea Ludwinek on SeeMeCook

A hearty, crunchy weekly salad with cabbage, carrots, peas, edamame, and lentils. The tangy vinaigrette makes it easy to prepare ahead; according to its creator, it tastes even better the next day.

Time: 5 minutes
Cuisine: European

Steps

Shred the cabbage and carrots. Place them in a large bowl or dish.
Add the frozen green peas and edamame. Do not thaw them first.
Drain the lentils and rinse them with cold water. Add them to the vegetables.
Whisk together the apple cider vinegar, olive oil, water, salt, black pepper, and salad seasoning to make the dressing.
Pour the dressing over the salad.
Mix the salad thoroughly and refrigerate. It tastes even better the next day.