Asian Cabbage Salad

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Asian Cabbage Salad

 

1 12-ounce package frozen shelled edamame

1/2 head red cabbage, finely shredded (about 4 cups)

1/2 head green or napa 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 peeled and grated fresh ginger

1 teaspoon sambal or another ground chile paste, optional

2 tablespoons toasted sesame seeds

Chopped cilantro for garnish

 

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. Serves 4 to 6.