Edamame Slaw
Serves: 6 servings
Ingredients
- For the slaw:
- 1 cup shredded carrots (I use a julienne peeler)
- ½ head cabbage, shredded
- 3 chopped scallions, white and light green parts
- 2 tbsp toasted sesame seeds
- ¼ cup cilanrto
- For the dressing:
- 2 tbsp fresh lime juice
- 2 garlic cloves, minced
- 1 tbsp tamari
- 1 tbsp grated ginger
- 2 tbsp sesame oil
- 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar
Instructions
- Cook the edamame according to package directions. Cool and put in medium sized bowl.
- Lightly toast the sesame seeds in a cast iron skillet over medium-low heat, stirring occasionally, for 2-3 minutes or until the seeds begin to pop.Cool and add to edamame.
- Add the carrots, cabbage, scallions, and cilantro.
- Whisk together the lime juice, garlic, tamari, ginger and vinegar. Slowly whisk in the sesame oil in a steady stream until incorporated.
- Pour dressing over edamame mixture and toss well.
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