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Edamame & Slaw Salad w/ Asian Vinaigrette

For a refreshing and protein-packed meal, try our Edamame and Slaw Salad with Asian Vinaigrette, one of our most popular cleanse dressings. This vibrant salad features hydrating slaw and edamame, making it perfect for summer or any time you need a boost of color and protein.

Serves 4

Salad Ingredients

2 cups red cabbage, shredded
2 cups Savoy cabbage, shredded
2 cups of cooked edamame
Toasted tamari almonds* (You will need 2 cups of slivered almonds and 3 T of low-sodium tamari)
4 tangerines or mandarin oranges peeled and broken into segments
1 small daikon radish, julienned
4 cups of baby or wild organic arugula

*Tamari Almonds Instructions

  1. Preheat the oven to 325. Spread the 2 cups of plain slivered almonds in a single layer on a baking sheet lined with parchment paper and bake until lightly toasted, 8-10 minutes. Remove from the oven but keep the oven on.
  2. Transfer the almonds to a bowl and drizzle the 3 T tamari sauce on top and coat evenly.
  3. Spread the almonds in an even layer on the same parchment-lined baking sheet. Bake for 5 minutes and then stir the almonds. Return to the oven for a couple minutes more until the almonds are dry. Allow to cool completely before serving.

Asian Vinaigrette Ingredients

1 bunch cilantro
1 inch piece of ginger, peeled and sliced thin
1/4 cup rice wine vinegar
1/4 cup Tamari
1 T honey
1/2 T sesame oil
1 clove garlic
zest and juice of two limes
1/2 cup organic extra virgin olive oil
salt to taste


  1. Make the dressing. Place all ingredients (except the olive oil) in a blender and blend until combined. On low speed, add the olive oil slowly until the dressing is emulsified. Season with salt to taste. Set aside.
  2. Combine salad ingredients with dressing, serve, and enjoy!



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