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Dairy
Easy
30 Minutes
Diets 
The secret to a satisfying homemade lunch is the ability to enjoy the food cold because that’s the way it is supposed to be eaten and not because it’s been six hours since you prepared it. Don’t get me wrong — there’s a special place in my heart for macaroni and congealed cheese. I ate it for 75% of my high school experience. That being said, I totally understand why a salad piled with filling, intentionally cold ingredients might be more successful and appetizing. With no lettuce, this salad has the extra bonus of being dressed in advance to escape the inevitability of opened dressing containers spilling in your bag. You’re welcome.
1 (14-ounce/400-gram) bag frozen shelled edamame, prepared according to package instructions
2 cucumbers, diced
1 red pepper, diced
2/3 cup shredded purple cabbage or shredded carrots
1/4 cup peanuts, cashews, or roasted chickpeas
2 tablespoons Gefen Sesame Seeds
2/3 cup crumbled Ta’amti Feta Cheese
2 tablespoons Gefen Sesame Oil
2 tablespoons soy sauce
2 tablespoons Gefen Honey
2 tablespoons Tuscanini Lemon Juice
salt, to taste
pepper, to taste
In a large bowl, mix all salad ingredients.
Whisk dressing together and pour on top, then toss it all together. Store in fridge.
Photography by Felicia Perretti
Food and Prop Styling by Mindy Rubin
Food Prep by Kayla Miller
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