Red Cabbage Salad with Tamari Toasted Walnuts and Edamame

California Walnut Board
  • Yield: 6 servings

The combination of red cabbage and bright green edamame beans make a colorful and nutrient rich combination. The walnuts have been bathed and toasted in a sweet and sour glaze, which makes the whole dish irresistible.


1/2cup California walnuts, chopped
1teaspoon maple syrup
1teaspoon tamari (wheat free soy sauce)
1pinch cayenne pepper
2tablespoons rice vinegar
2tablespoons tamari
2tablespoons maple syrup
1tablespoon fresh lime juice
1teaspoon sesame oil
1tablespoon minced fresh ginger
1pinch cayenne pepper
1pinch salt
1cup fresh edamame, or frozen edamame, thawed
1tablespoon lime juice
1/4teaspoon salt
4cups shredded red cabbage (about half a head)
2cups peeled and grated carrots (about 3 large carrots)
1/4cup finely chopped fresh cilantro or fresh basil
2tablespoons finely chopped fresh mint


  1. Preheat the oven to 350F.  To prepare the walnuts, toss them in a small bowl with the maple syrup, tamari and cayenne.  Spread on a baking pan and bake for about 10 minutes, stirring once, until golden brown and fragrant.  Cool to room temperature.  If the nuts stick to the pan, loosen them with a spatula.  
  2. To make the dressing, whisk together the vinegar, tamari, maple syrup, lime juice, sesame oil, ginger, cayenne and salt.  Or combine the ingredients in a tightly capped jar and shake until blended.  Set aside.
  3. To prepare the salad, in a large bowl toss the edamame with the lime juice and salt.   Add the cabbage, carrot, cilantro and mint.  Add the dressing and toss to combine and coat the vegetables.  Sprinkle the prepared walnuts on top and serve.

Recipe courtesy of Rebecca Katz for the California Walnut Board.

Nutritional Info *per serving

  • Calories 148
  • Fat 8g
  • Saturated Fat 1g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 1g
  • Cholesterol 0mg
  • Sodium 528mg
  • Carbohydrate 16g
  • Fiber 4g
  • Protein 5g