This Asian-inspired salad is full of color and life! There is no cooking involved in this dish, and in minutes, you'll have a bowl full of cruciferous goodness to feed a crowd! This recipe goes great on a bed of greens, bundled up in a wrap, or all by itself! (Recipe by Erin Stancyzk of EatMoveRest.com)
Break cauliflower into individual florets and pulse in food processor until rice-like consistency is achieved. Be care not to over-process or it will become too watery. Pour into large mixing bowl.
Break broccoli into individual florets and pulse in food processor until a consistency similar to the cauliflower is achieved. Pour into mixing bowl along with cauliflower.
Shred carrots using the food processor "shredding" blade attachment. You can also use a carrot peeler or cheese grater, instead. Pour into mixing bowl along with other ingredients.
Thinly slice red cabbage with a sharp knife or a mandolin. Add to mixing bowl.
Allow shelled edamame to thaw, or place in a strainer and run under hot water until thawed. (Note, do not consume raw soy. All frozen soy is blanched, so it is safe to eat as is). Add to mixing bowl.
Measure out coconut aminos, starting with less, and adding more to taste. Pour over veggies in mixing bowl and mix with hands until evenly coated and dispersed. Enjoy!
Note: For soy-free option, use lima beans instead of soy beans.
Serving Size 2 cups
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.