This Asian flavor influenced slaw is crisp and refreshing, which I prefer over the traditional heavy mayo laced dressings you typically find in coleslaw recipes. Added bonus: you get that CRUNCH that so many of us love, not to mention the healthy protein from edamame, vitamin B and E plus copper, manganese and calcium that you get from the sesame and sunflower seeds.
Serves
4
Slaw:
2
cups thinly sliced Red Cabbage
1
Carrot, shredded, (about ½ cup)
½
cup Edamame (soybeans)
2
tbsp. Toasted, Salted Sunflower Seeds
1
tbsp. Toasted, Sesame Seeds
Vinaigrette:
2
tbsp. low-sodium Soy Sauce or Tamari Sauce
2
tbsp. Seasoned Rice Wine Vinegar
1
tbsp. Olive Oil
1
tsp. Toasted Sesame Oil
1
tbsp. Raw Honey or Agave
2
tsp. minced fresh Ginger
1
Garlic Clove, minced
1. Combine cabbage, edamame,
carrots, sesame seeds, and sunflower seeds in a medium size bowl; set aside
while you make the vinaigrette.
2. Whisk together vinaigrette
ingredients in a small bowl and pour over cabbage mixture, allow the flavors to
meld together for 1-2 hours, covered, in the refrigerator.
