Edamame Salad

• 4 cups shelled edamame (green soybeans)
• 1 cup chopped napa cabbage
• 1/2 cup chopped bok choy
• 1/2 cup rice wine vinegar
• 1/4 cup sesame oil
• 1 teaspoon coarse salt
• 1/2 cup shredded carrots
• 1 tablespoon black sesame seeds
• 1/4 cup shredded white daikon radish

1. Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
2. Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
3. Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
4. Top edamame salad with sesame seeds and daikon radish before serving.

shelled edamame, cabbage, bok choy, rice wine vinegar, sesame oil, coarse salt, carrots, black sesame seeds, shredded white daikon radish

Taken from www.allrecipes.com/recipe/221030/edamame-salad/ (may not work)