Brooks Beastro Chef Conni Brownell is cooking up a fridge-full of healthy, runner-friendly dishes, including this delicious, zesty edamame salad. It’s so flavorful and’ good, we couldn’t help but share the recipe with you.
Edamame is rich in complete protein, which helps repair muscle and is involved in other essential body functions, and is great for vegan and vegetarian runners. It also is a good source of vitamins B, C and E. Boom!
Carrots, peppers and cabbage give you a healthy mix of veggies, and with the ginger-sesame dressing, even the pickiest runner won’t notice they’re eating vegetables.
Lastly, ginger in the dressing has long been associated with healing properties like headache and motion-sickness relief, inflammation reduction and cold and flu prevention.
Take a peek at the recipe below and let us know how you like edamame salad with ginger-sesame dressing.
For the Dressing
- 1/4 cup honey
- 1/4 cup vegetable oil
- 1/4 cup unseasoned rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon Asian sesame oil
- 1 tablespoon peanut butter
- 1/2 teaspoon salt
- 1/2 teaspoon Sriracha sauce (Thai hot sauce – optional)
- 1 tablespoon minced fresh ginger
- 1 large garlic clove, minced
For the Slaw
- 4 cups prepared shredded coleslaw
- 2 cups prepared shredded carrots
- 1 red bell pepper, thinly sliced into bite-sized pieces
- 1 cup cooked and shelled edamame
- 2 medium scallions, finely sliced
- 1/2 cup chopped salted peanuts (or you can leave them whole)
- 1/2 cup loosely packed chopped fresh cilantro
- Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.
- Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary. Serve cold.
(Recipe via Once Upon a Chef)