About recipe

This Crunchy Asian Slaw with Edamame makes for the perfect summer recipe! Plus, it’s both dairy and gluten-free! The edamame adds 9G of protein to this colorful salad of carrots, cabbage, cucumber, scallions, and cilantro.

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Ingredients (serves 6)

For the salad: 

• 2 cups shelled edamame (fresh or frozen) 
• 1 cup carrots (julienne or shredded) 
• ½ medium head cabbage (cored and shredded) 
• 1 cucumber, diced 
• 2 scallions (green onions), thinly sliced 
• ¼ cup fresh cilantro, chopped 

For the dressing: 

• Juice of 1 lime 
• 3 Tablespoons sesame oil 
• 3 Tablespoons low-sodium soy sauce (or a gluten-free soy sauce)
• 2 teaspoons maple syrup or honey 

Topping: 

• 1 Tablespoon sesame seeds 

Preparation

1. If using frozen edamame beans, defrost and cook according to package instructions. Drain in a colander and run cold water over them until cooled.  
2. In a large bowl, combine the edamame, shredded carrot, shredded cabbage, diced cucumber, green onions, and cilantro. 
3. In a small, separate bowl, combine the lime juice, sesame oil, soy sauce, and maple syrup/honey.  Whisk with a fork to combine. 
4. Pour the dressing over the salad and toss to combine. 
5. Prior to serving, toss with sesame seeds.  Enjoy chilled or at room temperature.