Antioxidant Salad with Edamame
Translated from Swedish, the language of the reel.
Johannes Cullberg cooked this in an Instagram reel, in Swedish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Linnea Ludwinek on SeeMeCook
A colorful, crunchy salad with finely chopped vegetables, edamame, and pomegranate. A tangy dressing of lemon, sumac, honey, and garlic is left to soak into the salad before serving.
- Time
- 40 minutes
Ingredients
Ingredienser
- 250 g
- 120 g
- 120 g
- 110 g
- 145 g
- 15 g
Dressing
- 55 g
- 30 g
- 3 g
- 6 g
- 7 g
- 3 g
Weights are estimates. Together, the ingredients weigh about 1.09 kg before cooking, which is about 275 g per serving.
Steps
Finely chop the red cabbage, carrots, bell pepper, red onion, and parsley. Add the vegetables to a large bowl along with the edamame and pomegranate seeds.
Mix the olive oil, lemon juice, sumac, salt, and honey in a separate bowl. Crush in the garlic clove if using.
Pour the dressing over the salad and toss well to coat everything.
Let the salad sit for 15–20 minutes before serving so the flavors have time to meld.
Serve the salad as is or with something like grilled chicken.
Notes
Chicken is suggested as an accompaniment and is not included in the recipe's ingredient list. The salad can be prepared ahead for the week; no specific storage time is given.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 283
- Protein
- 9 g
- Carbs
- 27 g
- Fat
- 18 g
- Fiber
- 8 g
Where the calories come from
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