Asian Coleslaw with Edamame recipe

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Ingredients

¼ cup rice vinegar
¼ cup soy sauce
2 tablespoons black sesame seeds
2 tablespoons sesame oil
1 tablespoon minced ginger
1 tablespoon stevia powder, or more to taste
2 teaspoons minced garlic
salt and ground black pepper to taste
1 (14 ounce) package shredded mixed cabbage
1 cup shredded carrot
1 cup shelled edamame
1 small red bell pepper, thinly sliced
¼ cup chopped fresh cilantro
3 medium scallions, sliced on the diagonal
½ cup salted peanuts

Nutrition Info

203.1 calories
carbohydrate: 17.4 g
cholesterol: 5.3 mg
fat: 13.9 g
fiber: 3.5 g
protein: 5.5 g
saturatedFat: 2 g
servingSize: -
sodium: 756.8 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine rice vinegar, soy sauce, sesame seeds, sesame oil, ginger, stevia, garlic, salt, and pepper in a container with a lid. Cover and shake until stevia dissolves. Taste and add more stevia until sweetness is to your liking.

  2. Combine cabbage, carrot, edamame, bell pepper, cilantro, and scallions in a large bowl. Mix in dressing. Allow to sit in the refrigerator for at least 1 hour before serving. Garnish with peanuts.

Recipe Yield

6 servings

Recipe Note

I created this edamame slaw recipe to go with the Cedar Plank Salmon recipe on this site. Hubby fell in love! There are a lot of ingredients but if you purchase everything pre-cut it is very quick to put together.

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