Description
A vibrant and crunchy slaw made with a mix of colorful vegetables and a sweet, tangy dressing.
Ingredients
Scale
- 4 cups green cabbage, finely shredded
- 1 cup purple cabbage, finely shredded
- 1 cup carrots, shredded
- 1 cup bell pepper, thinly sliced (red or yellow)
- 1/2 cup green onions, chopped
- 1/2 cup cilantro, chopped
- 1/2 cup sliced almonds (or sesame seeds)
- 1/2 cup edamame, cooked and shelled
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons honey or maple syrup
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Prepare all the vegetables: finely shred the green and purple cabbage and place them in a large mixing bowl.
- Shred the carrots and add them to the bowl with the cabbage.
- Thinly slice the bell peppers. Chop the green onions and cilantro, then add all these veggies to the mixing bowl.
- If using sliced almonds, toast them in a dry skillet over medium heat for 3-4 minutes until golden brown, then add to the bowl.
- In a small bowl, combine rice vinegar, soy sauce, sesame oil, honey or maple syrup, grated ginger, and minced garlic. Whisk until blended.
- Pour the dressing over the vegetable mixture and toss gently until fully coated.
- Add the cooked edamame and toss again. Season with salt and pepper to taste.
- Let the slaw sit for 15-20 minutes before serving to allow flavors to meld. Refrigerate for up to 2 hours if preferred chilled.
Notes
Store in an airtight container for up to 3-4 days. For best texture, store dressing separately until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg