Watercress, Purple Cabbage, and Edamame Salad with Toasted Sesame Seeds

MAKES 4 SERVINGS • PREP TIME: 10 minutes • COOK TIME: not applicable

1 cup frozen shelled edamame, thawed
Freshly squeezed lemon juice
Sea salt
2 cups tightly packed watercress
2 cups shredded purple cabbage
1/3 cup Cilantro Lime Vinaigrette (also below)
2 teaspoons sesame seeds, toasted

Rinse the edamame well and mix with a spritz of lemon juice and a pinch of sea salt. Combine with watercress and cabbage. Dress with the vinaigrette just before serving. Top with sesame seeds and serve immediately.

Cilantro Lime Vinaigrette

MAKES ABOUT 1/2 CUP • PREP TIME: 5 minutes

1/2 cup cilantro
1/2 cup extra-virgin olive oil
1 teaspoon lime zest
3 tablespoons freshly
squeezed lime juice
1 teaspoon grated fresh ginger
1/2 teaspoon Grade A Dark Amber maple syrup
1/2 teaspoon salt

Put all the ingredients in a small food processor and process about a minute, until smooth.

COOK'S NOTE: To shred cabbage without resorting to a food processor, put the cabbage on a cutting board with the stem side down. Using a sharp chef’s knife, cut it in half from top to bottom, then use the tip of the knife to remove the core. Put the halves on the cutting board flat side down and cut in half again. Now you have manageable pieces that you can cut into very thin slices.

Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

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