Crunchy Edamame Slaw Recipe Print Page

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Salad Recipes

Crunchy Edamame Slaw

Southern Living MAY 2009

Yield: Makes 8 servings
Prep time:30 Minutes
Bake:5 Minutes
Chill:1 Hour

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

Preparation

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.

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Crunchy Edamame Slaw recipe