Thaw the edamame: Thaw 340 grams frozen cooked edamame, thawed (one 12 oz bag) by placing the sealed bag in cold water for 20–30 minutes

, or refrigerate overnight. Drain well before using.

Drain & rinse beans: Pour 450 grams canned white beans (cannellini), drained & rinsed (one 16 oz can) into a colander, rinse thoroughly under cold water, and let drain completely. Excess liquid will water down the dressing.

Prep the vegetables: Dice 1 red cabbage (1/4 small head), diced, 1 medium cucumber, diced, and 1 small red bell pepper, diced into small, even pieces. Mince 0.5 cups fresh cilantro, minced (optional) and 1 scallions — green parts only, minced (optional) if using. Set everything aside in a large mixing bowl.

Make the vinaigrette: In a medium bowl, whisk 2 tablespoons white or yellow miso paste with 0.5 cups fresh-squeezed orange juice gradually to prevent clumping. Add 1 fresh orange zest (from 1 orange), 1 tablespoons light soy sauce (or tamari for gluten-free), 2 teaspoons rice wine vinegar, 1.5 tablespoons sesame oil, and 2 tablespoons honey. Grate 2 garlic cloves, finely grated and 2 tablespoons fresh ginger, finely grated directly into the bowl. Whisk until smooth and fully combined. Taste — it should be savory, sweet, tangy, and aromatic.

Combine & toss: Add thawed 340 grams frozen cooked edamame, thawed (one 12 oz bag) and drained 450 grams canned white beans (cannellini), drained & rinsed (one 16 oz can) to the bowl of prepped vegetables. Pour the vinaigrette over the top and toss well until everything is evenly coated. Fold in 0.5 cups fresh cilantro, minced (optional) and 1 scallions — green parts only, minced (optional) if using.

Marinate: Cover and refrigerate for at least 30 minutes

before serving. The dressing absorbs deeper into the beans and edamame, making every bite more flavorful.