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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Southern Living, MAY 2009 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) |
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 |
Directions:
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.
3. Stir in salt and pepper to taste. Cover and chill 1 to 4 hours.
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