Crunchy Edamame Slaw

Recipe from

Southern Living

Recipe Time

Prep: 30 Minutes
Bake: 5 Minutes
Chill: 1 Hours


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


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.