Red Cabbage Slaw with Edamame, Sunflower Seeds and Ginger Sesame Vinaigrette

Serves 4

Slaw:

 

2 cups thinly sliced Red Cabbage

1 Carrot, shredded, (about ½ cup)

½ cup Edamame (soybeans)

2 tbsp. Toasted, Salted Sunflower Seeds

1 tbsp. Toasted, Sesame Seeds

 

Vinaigrette:

 

2 tbsp. low-sodium Soy Sauce or Tamari Sauce

2 tbsp. Seasoned Rice Wine Vinegar

1 tbsp. Olive Oil

1 tsp. Toasted Sesame Oil

1 tbsp. Raw Honey or Agave

2 tsp. fresh Ginger, minced

1 Garlic Clove, minced

 

1.      Combine red cabbage, edamame, carrots, sesame seeds, and sunflower seeds in a medium size bowl; set aside while you make the vinaigrette.

 

2.      Whisk together vinaigrette ingredients in a small bowl and pour over cabbage mixture, allow the flavors to meld together for 1-2 hours, covered, in the refrigerator. 

 

 

 

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