Even though this has been a springlike winter I have been searching for a colorful salad that would brighten things up a bit. I think this salad is beautiful and so very colorful. I simply adore smoked almonds and snack on them quite often, so I thought they were a perfect fit for this crunchy, sweet salad.
Purple Cabbage Salad with Edamame, Golden Raisins, and Smoked Almonds
Vegetarian Times January 2011
1 1/2 cups frozen shelled edamame
2 cups thinly sliced red cabbage
1 orange bell pepper, cored, seeded, and thinly sliced
1 cup finely diced pineapple
1/4 cup golden raisins
16 smoked almonds, coarsely chopped
1/4 cup chopped fresh mint
2 Tablespoons fresh lime juice
2 Tablespoons honey
1/4 tsp. chile-garlic sauce
- Bring a small pot of water to a boil. Add frozen edamame, and cook for 8-10 minutes. Drain, rinse under cold water.
- Transfer to a large bowl; add cabbage, bell pepper, pineapple, raisins, almonds, mint, lime juice, honey, and chile-garlic sauce. Toss well, and season with salt and pepper.