With the return of warmer weather comes barbecue and picnic season. This Asian inspired coleslaw is a lighter, lower fat, twist on the traditional mayonnaise based slaw. A sure crowd pleasure, this slaw takes just minutes to prepare and will become a family favorite at all your summer get togethers.
Ingredients:
- medium head green cabbage, shredded
- 1 cup shelled frozen edamame beans (soybeans)
- 1 medium carrot shredded
- red pepper julienned
- 1 generous handful cilantro, chopped
- cup seasoned sesame oil
- cup rice wine vinegar
- Juice of lime
- Salt to taste
Steps/Methods:
Place cabbage, shredded carrots, julienned peppers and chopped cilantro in a large bowl. Boil edamame beans according to package directions and rinse in cold water when done. Add edamame beans to cabbage. Wisk together sesame oil, rice wine vinegar, lime juice and salt. Pour over slaw. Cover and refrigerate until ready to eat. Coleslaw can be prepared several hours before eating.
Additional Tips:
- medium head green cabbage, shredded
- 1 cup shelled frozen edamame beans (soybeans)
- 1 medium carrot shredded
- red pepper julienned
- 1 generous handful cilantro, chopped
- cup seasoned sesame oil
- cup rice wine vinegar
- Juice of lime
- Salt to taste
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