Warm Potato and Edamame Salad - Yoga Journal

Warm Potato and Edamame Salad


A simple potato salad gets a fresh, protein-packed twist from frozen shelled edamame (soybeans). If you’re not a cabbage fan, substitute 2 cups fresh baby spinach—just stir the leaves in at the same time you add the tomatoes.

  • SERVINGServings


  • 1 12-oz. pkg. frozen shelled edamame
  • 1/4 head green cabbage, finely shredded (about 1 cup)
  • 16 small red, purple, fingerling, or new potatoes, halved (about 1 lb.)
  • 1 pint cherry tomatoes, halved
  • 1/4 cup olive oil
  • 3 Tbs. red wine vinegar
  • 4 cups baby greens


  1. Bring pot of lightly salted water to a boil. Blanch edamame 3 minutes in boiling water, then transfer to medium bowl with strainer or slotted spoon. Blanch cabbage in same pot of boiling water 1 minute, and place in same bowl.
  2. Drop potatoes in boiling water, reduce heat to medium, and cook 10 minutes, or until tender. Drain, and add to edamame mixture. Cool 5 minutes. Stir in tomatoes, and toss with oil and vinegar. Season with salt and pepper.
  3. Place greens in serving bowls, and mound potato salad on top.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 351
  • Carbohydrate Content: 37 g
  • Fat Content: 17 g
  • Fiber Content: 9 g
  • Protein Content: 13 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 330 mg
  • Sugar Content: 6 g