This Tangy and Spicy Edamame and Cruciferous Salad is a delicious way to support your breast healing journey with every colorful bite. It’s loaded with plant-based protein, zesty herbs, and—most importantly—cruciferous vegetables, nature’s cancer-fighting warriors. Cruciferous veggies, like purple cabbage, have the power to literally “turn off” breast cancer. This is because sulforaphane and indole-3-carbinol have been shown to help detoxify carcinogens, reduce inflammation, and support hormone balance, and you can bite into more research via this blog post.
Combined with protein-rich edamame, antioxidant-packed bell peppers, and a tangy sriracha-ginger dressing, this salad is satisfying and impressively healing. It’s perfect as a light lunch, a side dish, or a make-ahead meal to keep your week on track. Let it marinate and soak in all those healing flavors—your taste buds (and cells) will thank you!
Ingredients:
For the Mixture:
- 1 can chickpeas, drained & rinsed
- 12 oz of shelled edamame beans, cooked
- 5 small cucumbers, diced
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 1/4 head of purple cabbage, diced
- 1 bunch of cilantro, diced
- 1/4 cup sriracha sauce
- 1 tbsp ginger
- 1/3 cup coconut aminos
- Juice of 1 lemon
- 1 tbsp sesame oil
- 1 bunch scallions, greens only diced
- 2 tbsp sesame seeds
Directions:
- Combine sauce ingredients in a bowl and set aside
- In a large bowl mix diced cucumbers, green bell pepper, red bell pepper, edamame, and chickpeas. Begin stirring in sauce in stages until everything is well coated
- Fold in the cilantro and put in the fridge
- Allow to marinate for at least an hour before eating, then enjoy!