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“From the well rounded pregnancy cookbook”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 12 ounces package frozen shelled edamame
  • 12 head red cabbage, finely shredded (about 4 cups)
  • 12 head 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
  • 34 cup seasoned rice vinegar
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon sambal oelek chili paste (optional) or 1 teaspoon another ground chili paste (optional)
  • 2 tablespoons toasted sesame seeds
  • chopped cilantro (to garnish)

Directions

  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.

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