A friend passed this ‘jewel’ of a recipe on to me. My girls ask for it in their lunchboxes!
Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
Top edamame salad with sesame seeds and daikon radish before serving.
Per Serving: 97 calories; protein 0.6g; carbohydrates 2.1g; fat 9.9g; sodium 334.7mg.