Bam! Pow! Get King Kong strong! This salad is a knockout of nutrition. On a side note, most people think you can eat edamame beans raw, but they need to be cooked in order to release all the nutrients, and to help them digest easier.
Servings4servings
Prep Time40minutes
Ingredients
EDAMAME
1cuporganic edamame beansshelled
3cupsWater
SALAD
3cupscurly kalestems removed and chopped
1cuppurple cabbagethinly sliced
1/2cupcarrotsmatch-stick size julienne
1/4cupred onionthinly sliced in half rings
1cupblueberries
1/3cupcashew piecesroasted and salted
3tablespoonssunflower seedsroasted and salted
1/3cupdried cranberries
DRESSING
3tbsprice vinegar
3tspLunds & Byerlys maple syrup
1/4tspLunds & Byerlys sea salt
3tbspCalifornia Olive Ranch Olive Oil
Instructions
To prepare edamame beans, bring 3 cups water to a boil. Drop in frozen edamame beans and quickly blanch for 1-2 minutes. Immediately immerse in cold ice water. Drain.
To make dressing, whisk together vinegar, maple syrup and salt in a small bowl. Slowly whisk in olive oil to emulsify.
Right before serving, in large bowl combine all ingredients. Toss to coat.