Inspiration can be found in the most surprising places. Last year, when my family came to visit, we decided to have dinner in and cook a healthy meal. My stepmother was excited to make her version of Asian Slaw as a side. When my husband fell in love with it I knew I had to create my own version. Without further ado, here is my version of Asian Cabbage Slaw with Edamame:
Asian Cabbage Slaw with Edamame
makes 8 servings - prep time: 1o minutes - cook time: 10 min
- 1 package fresh cole slaw cabbage mix (I like the one with the purple cabbage as it makes for a prettier presentation)
- 1 cup fresh or frozen shelled edamame
- 1/4 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 1/4 cup sesame oil
- 1 tablespoon olive oil
- 1 packet Splenda (or 2 teaspoons Stevia)
- 1 teaspoon black pepper
- 1/4 cup slivered almonds, toasted
- 1/4 cup sliced scallions
- 2 tablespoons sesame seeds
- In a bowl, combine the soy sauce, mirin (rice vinegar), sesame oil, olive oil, black pepper and sweetener.
- In a large bowl, combine the cole slaw mix, edamame, scallions and almonds. Drizzle dressing on top of the salad and mix with a spoon to ensure the salad is well coated. Garnish with the sesame seeds and serve cold.