Asian chopped salad with edamame | Recipes | WW USA
Enjoy a tasty and delicious meal with your loved ones. Learn how to make Asian chopped salad with edamame & see the Points value of this great recipe.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Grater
- Colander
Ingredients
- 2 cup(s) Shredded red cabbage
- 2 cup(s) Shredded carrots
- 2 cup(s) Shelled edamame, cooked and cooled
- 1 large Yellow bell pepper, seeded and thinly sliced
- 2 average Serrano chili pepper, seeded and minced (or less to taste)
- 8 oz Canned water chestnuts, rinsed, drained, thinly sliced
- 6 medium Scallions, sliced
- 1/4 cup(s) Peppermint leaves, fresh, minced
- 5 Tbsp Fresh lime juice
- 8 tsp Toasted sesame oil
- 2 Tbsp Honey
- 2 tsp Fresh ginger, fresh, grated
- 1 1/2 tsp Kosher salt
- 2 Tbsp Sesame seeds, toasted
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