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Asian Edamame Salad with Cilantro and Toasted Almonds


Serves 6


3 cups shelled edamame beans, cooked and cooled
1 red pepper, diced
1 orange pepper, diced
1 cup of shredded carrots
1/2 head of purple/red cabbage, shredded
3 cloves of garlic, minced
1/3 cup of reduced sodium soy sauce
1 tsp of ginger
1/2 cup of fresh chopped cilantro
1/4 cup of toasted almonds



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