Asian Cabbage Salad

Name: Asian Cabbage Salad
Prep time: 30 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 12 ounces package frozen shelled edamame; 1/2 head red cabbage, finely shredded (about 4 cups); 1/2 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; 3/4 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)

Submitted by Chef #805706

"From the well rounded pregnancy cookbook"

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Ready In:: 30mins
Ingredients:: 11
Serves:: 4-6

ingredients

12 ounces package frozen shelled edamame
¹⁄₂ head red cabbage, finely shredded (about 4 cups)
¹⁄₂ 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
³⁄₄ 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

Cook the edamame according to the package directions, drain, and set aside to cool.
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.
Serve garnished with sesame seeds and cilantro.