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

Serves 4



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




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.