nutritional information


  • Calories: 351
  • Protein: 13 g
  • Total Fat: 17.5 g
  • Saturated Fat: 2 g
  • Carbohydrates: 37 g
  • Cholesterol: 0 mg
  • Sodium: 330 mg
  • Fiber: 9 g
  • Sugar: 6 g
Vegan Gluten-Free

Warm Potato and Edamame Salad

Warm Potato and Edamame Salad

Serves 4

30 minutes or fewer

A simple potato salad gets a fresh, protein-packed twist from frozen shelled edamame (soybeans). If you’re not a cabbage fan, substitute 2 cups fresh baby spinach—just stir the leaves in at the same time you add the tomatoes.
  • 1 12-oz. pkg. frozen shelled edamame
  • ¼ head green cabbage, finely shredded (about 1 cup)
  • 16 small red, purple, fingerling, or new potatoes, halved (about 1 lb.)
  • 1 pint cherry tomatoes, halved
  • ¼ cup olive oil
  • 3 Tbs. red wine vinegar
  • 4 cups baby greens
  1. Bring pot of lightly salted water to a boil. Blanch edamame 3 minutes in boiling water, then transfer to medium bowl with strainer or slotted spoon. Blanch cabbage in same pot of boiling water 1 minute, and place in same bowl.
  2. Drop potatoes in boiling water, reduce heat to medium, and cook 10 minutes, or until tender. Drain, and add to edamame mixture. Cool 5 minutes. Stir in tomatoes, and toss with oil and vinegar. Season with salt and pepper.
  3. Place greens in serving bowls, and mound potato salad on top.
October 2007

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This was very good and well liked by my family.

Helen Harris - 2013-12-02 22:28:46

Soooo good! My family loves it

Charlee - 2013-11-22 03:07:09

Really simple and tasty! Have made it twice in the last month.

Chelsea - 2013-08-03 22:55:58