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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From the well rounded pregnancy cookbook Ingredients:
12 ounces package frozen shelled edamame |
1/2 head red cabbage, finely shredded (about 4 cups) |
1/2 head cabbage, finely shredded (about 4 cups) |
2 medium carrots, finely shredded (about 2 cups) |
4 scallions, green and white parts, finely chopped |
2 tablespoons toasted sesame oil |
3/4 cup seasoned rice vinegar |
1 tablespoon grated fresh ginger |
1 teaspoon sambal oelek chili paste (optional) or 1 teaspoon another ground chili paste (optional) |
2 tablespoons toasted sesame seeds |
chopped cilantro (to garnish) |
Directions:
1. Cook the edamame according to the package directions, drain, and set aside to cool.
2. 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.
3. Serve garnished with sesame seeds and cilantro.
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