MAKES 4 SERVINGS • PREP TIME: 10 minutes • COOK TIME: not applicable
Cooking sometimes defies math—or, as we’re fond of saying around my house, the whole of a dish is often greater than the sum of the parts. Edamame, watercress, cabbage: in themselves, they’re a tad less than exciting. Yet when you combine them and add zinc-filled sesame seeds and a cilantro-lime vinaigrette, suddenly you have a salad that’s clean, green, and lean. I love it with fish (especially salmon), but it also works well on its own, notably on those days when your body and mind are yearning for culinary refreshment. This would be a great accompaniment to Wild Salmon Kebabs with Asian Pesto.
1 cup frozen shelled edamame, thawed
Freshly squeezed lemon juice
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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