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1. Make dressing: In a medium bowl, whisk together all dressing ingredients. Set aside.
2. Make salad: Preheat grill or grill pan to medium-high. Brush cabbage with oil. Grill until lightly charred, about 4 minutes per side. Transfer cabbage to a cutting board; let cool.
3. Meanwhile, in a small saucepan of boiling water, cook edamame until tender, about 3 minutes. Rinse under cold water and drain well.
4. Chop cabbage into 1-inch pieces and place in a large bowl. To bowl, add bok choy, edamame, bell pepper and carrot. Add dressing and toss to coat. Sprinkle with almonds.
Make Ahead: Cover and refrigerate assembled salad for up to 3 days. Alternatively, make dressing and blanch edamame up to 3 days ahead and store in separate airtight containers in the fridge. All of the remaining vegetables can be prepped up to 2 days ahead and refrigerated in an airtight container.
- Serving Size 1/6 of recipe
- Calories 255
- Carbohydrate Content 14 g
- Cholesterol Content 0 mg
- Fat Content 20 g
- Fiber Content 5 g
- Protein Content 7 g
- Saturated Fat Content 2.5 g
- Sodium Content 408 mg
- Sugar Content 6.5 g
- Monounsaturated Fat Content 14 g
- Polyunsaturated Fat Content 3 g