Eating for Two: Asian Cabbage Salad Recipe
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Category
Gluten-Free
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Cusine
Asian
What do you need?
How to make?
Ingredients
1 12-ounce package frozen shelled edamame
1/2 head red cabbage, finely shredded
1/2 head green or napa cabbage, finely shredded
2 medium carrots, finely shredded
4 scallions, green and white parts, finely chopped
2 tablespoons toasted sesame oil
3/4 cup seasoned rice vinegar
1 tablespoon peeled and grated fresh ginger
1 teaspoon sambal or another ground chile paste, optional
2 tablespoons toasted sesame seeds
Chopped cilantro for garnish
Directions
Cook the edamame according to the package directions, drain, and set aside to cool. In a large bowl, combine the edamame, cabbages, carrots, and scallions. In a small bowl, whisk together the oil, vinegar, ginger, and sambal, if using. Pour the dressing over the slaw, mix well, and refrigerate for at least 2 hours or overnight. Serve garnished with sesame seeds and cilantro.