Asian Slaw Salad
- Ready In:
- 5mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- half head purple cabbage, thinly sliced
- half head savoy cabbage, thinly sliced (use any cabbage you want, this is what I had on hand)
- 1 cup shelled edamame (soybeans)
- 2 carrots, shredded
- 1 cup cilantro, chopped
-
Dressing
- 2 ounces sesame, ginger viniagrette (Newman's Own Light)
- 2 tablespoons rice wine vinegar
- snp a touch Splenda sugar substitute
directions
- Mix dressing ingredients together. Toss all salad ingredients together and then toss with salad dressing.
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Reviews
-
Amazingly delicious and so beautiful! Loved everything about it; especially, the edamame. I left out the red cabbage and just used a whole head of napa cabbage and I used the whole bag of edamame -- can't ever have too much. Such a healthy salad and the dressing was wonderful. We really chowed down on this salad and my dinner guest was in heaven and so were we. I used a dressing that I purchased at Whole Foods called Double Garlic, Ginger & Lime (with sesame oil) and added the rice vinegar and some truvia as a the sweetener. This will be served often at my house and this recipe is going into my Best of 2013 Cookbook. Made for PRMR, December, 2013.
RECIPE SUBMITTED BY
I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!