Edamame adds protein and fiber to a classic cabbage base in this lightened-up slaw.
Serving size: ¾ cup (95 grams)
Prep time: 20 minutes (plus 30 minutes to chill)
Cooking time: 0 minutes
- 1 10-ounce package frozen shelled edamame
- 1 head green cabbage, quartered, core removed, sliced into slivers
- 1 cup finely sliced orange bell pepper (about 1 pepper)
- 1 tablespoon minced jalapeño (about ½ pepper)
- ½ cup, plus 3 tablespoons (170 milliliters) freshly squeezed orange juice (from 1 orange)
- 2 tablespoons (30 milliliters) rice vinegar
- 2 teaspoons (10 milliliters) low-sodium soy sauce
- 1 teaspoon peeled and grated fresh ginger root
- 2 tablespoons (30 milliliters) olive oil
- 1 teaspoon (5 milliliters) freshly squeezed lime juice (from ½ lime)
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon white sesame seeds
- ¼ cup fresh cilantro leaves, roughly chopped
- ¼ cup chopped raw, unsalted peanuts
- Cook edamame according to package directions.
- In a large serving bowl, combine cabbage, bell pepper, jalapeño and edamame.
- In a small bowl, whisk together orange juice, rice vinegar, soy sauce, ginger, olive oil, lime juice and pepper flakes.
- Pour dressing over vegetables and use tongs to gently combine until evenly coated.
- Cover and chill in the refrigerator for at least 30 minutes.
- Garnish with sesame seeds, cilantro and peanuts. Serve chilled.
Nutrition per serving: 140 calories, 8g total fat, 1g saturated fat, 0mg cholesterol, 63mg sodium, 13g carbohydrate, 5g fiber, 6g sugar, 7g protein, N/A potassium, N/A phosphorus
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