I love vacation. I’ve got time to cook, hang out with my awesome famila and freunden (the word for “friends” in German), and spend time in the gorgeous, green Germany countryside (especially in spring). Today was one of those great days, including a get-together full of delicious food and perhaps a wee bit of wine ;). I brought this Apple and Edamame Salad. The dressing brings it all together–it gave it just the right amount of tang and sweetness. My dad even took a third helping of this salad–now that’s saying something!
The picture below is the salad without the dressing or sunflower seeds, but it gives you a good idea of all the pretty colors, especially from the purple cabbage.
Apple and Edamame Salad
- 3/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon maple syrup
- 1/4 teaspoon garlic salt
Place all the ingredients in a container that can be tightly sealed. Shake the container to combine all the ingredients before dressing the salad.
- 200 g spinach/rucola salad mix
- 1 1/2 cups finely chopped purple cabbage
- 3/4 cup dried cherries
- 1 cup shelled frozen edamame, thawed
- 2 Granny smith apples, finely chopped
- 1/2 cup sunflower seeds
- salt and pepper, to taste
Mix all the ingredients together. Dress immediately before serving.
*I want to say thank you to the Spicy RD for sharing this recipe. While I made a couple adaptations based on what was available, you can find the original recipe using this link: http://www.eastewart.com/recipes-and-nutrition/super-duper-raw-power-salad/
Also, Happy Memorial Day–thanks to all those who have served or are still serving!