Dan Dan Edamame Salad

Marinated Salad

Hey gang!

This week’s marinated salad is nutty, savory, a little spicy, and crushable. You may wanna make a double batch of this one folks.

Macros are at the bottom of this post.

If you are targeting high protein add 1 block of extra firm tofu, pressed and crumbled.

If you are target low calorie leave out the peppercorn oil, don’t use the sesame seeds, and reduce the sesame paste in the dressing by half (to be honest the dressing really isn’t as good without it though).

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Dan Dan Edamame Salad
Servings: 4 LARGE dinner portions, 8 small side portions

Ingredients
1 12oz bag cooked edamame, thawed, 340g
1 can White beans, drained & rinsed, 280g net weight
1/4 small Red Cabbage, 200g
1 Red Bell Pepper 150g
3-4 stalks scallions, greens only
Cilantro: 1/2 bunch (use your judgement)
Chili Flakes, White & Black sesame seeds, additional salt to taste: to taste (you probably don't need salt)

Instructions:
Thaw your edamame by placing the bag in your fridge overnight or microwaving in 30 second intervals.
Chop all ingredients according to the video instructions and toss with Sesame Dressing (add dressing in small quantities to taste). Optionally top with chili flakes, sesame seeds, and adjust salt to taste if needed.

Sesame Dressing
1/4 cup Light Soy Sauce or gluten free tamari
2 tsp Chinkiang Vinegar (or sub rice wine vinegar)
2-8 tbsp Chili Oil/Crisp*
1 tsp Sichuan Peppercorn Oil (or sub 1 1.5 tsp ground Sichuan Peppercorns)
1/2 cup Tahini/Sesame Paste*
Water as needed to thin

Combine all of your ingredients and whisk until combined.

*Note, viscosity and spice level vary wildly across brands of chili crisp/tahini so please use your best judgement when making the dressing and reference the video to see if yours is looking right.