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Crunchy Edamame Slaw

Prep time 30 mins
Bake time 5 mins
Chill time 1 hr
Yield Makes 8 servings

Ingredients

  • 1/4 cup chopped lightly salted cashews
  • 3/4 cup reduced-fat mayonnaise
  • 1 tablespoon sesame seeds
  • 2 tablespoons white wine vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons honey
  • 4 cups shredded red cabbage (about 1/2 head)
  • 2 cups fully cooked, frozen, shelled edamame (green soybeans), thawed
  • 1 1/2 cups grated carrots (3 medium carrots)
  • 1 cup peeled, seeded, and diced cucumber (about 1 medium cucumber)
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons thinly sliced green onions (2 green onions)
  • Salt and pepper to taste

How to Make It

  1. Preheat oven to 350°. Bake cashews in a single layer in a shallow pan 5 to 6 minutes or until lightly toasted and fragrant, stirring occasionally.

  2. Whisk together mayonnaise and next 5 ingredients in a large bowl. Add cabbage, next 5 ingredients, and toasted cashews, tossing to coat. Stir in salt and pepper to taste. Cover and chill 1 to 4 hours.