Red Cabbage Slaw with Edamame, Sunflower Seeds and Ginger Sesame Vinaigrette

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.

Red Cabbage Slaw with Edamame, Sunflower Seeds and Ginger Sesame Vinaigrette
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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.