Orange-Miso Edamame Salad

Marinated Salad

Hey gang!

This week’s marinated salad features a dressing with one of my favorite flavor combinations, fresh orange juice and miso. It’s a super light, refreshing, and protein packed salad you can come back to time and time again.

Macros, along with the fiber, low-calorie and high-protein versions are at the bottom of this post.

I hope you enjoy!

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Orange Miso Edamame Salad
Servings: 4 LARGE dinner portions, 6 SMALL side portions

Ingredients
1 12oz bag Frozen Cooked Edamame, thawed (350g)
1 16 oz cans White Beans, drained & rinsed (400g after draining)
1/4 small head of Red Cabbage, diced (200g)
1 medium Cucumber, diced (200g)
1 small Red Bell Pepper, (160g)|
1/2 bunch Cilantro, minced (optional)
1 bunch Scallions, minced greens only (optional)
Orange-Miso Vinaigrette (to taste)

Instructions:
Chop your red cabbage, cucumber, and red bell pepper into a small dice.

Combine with thawed edamame, rinsed white beans, and toss with Orange-Miso Vinaigrette (slowly add dressing to taste, you may not need the entire yield.

Taste for seasoning, add additional salt or rice wine vinegar if needed, and optionally top with a sprinkle of sesame seeds and chili flakes.

Orange-Miso Vinaigrette
2 tbsp Miso Paste (30ml, 30g)
Zest from 1 Orange
1/2 cup fresh squeezed Orange Juice (120ml, 120g)
1 tbsp Light Soy Sauce or Gluten-Free Tamari
2 tsp Rice Wine Vinegar (10ml, 10g)
1.5 tbsp Sesame oil (22ml)
2 tbsp Honey or Agave (30 ml, 40g)
2 grated Garlic Cloves (4g)
2 tbsp grated Ginger, (30ml, 25g)

Thoroughly mix all ingredients together until combined.

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Macros, fiber, low-calorie, and high-protein variations: