Asian-Inspired Crunchy Slaw

Asian-Inspired Crunchy Slaw

Ingredients

• 2 cups shredded green cabbage

• 2 cups shredded purple cabbage

• 1 cup grated carrots

• 1 red bell pepper, thinly sliced

• 1 cup shelled edamame (cooked and cooled)

• ¼ cup toasted sesame seeds

• ¼ cup chopped green onions (for garnish)

• 
  

Dressing:

• 3 tablespoons soy sauce (or tamari for gluten-free)

• 2 tablespoons rice vinegar

• 1 tablespoon sesame oil

• 1 tablespoon honey (or maple syrup for vegan)

• 1 teaspoon fresh ginger, grated

• 1 clove garlic, minced

• ½ teaspoon chili flakes (optional, for spice)

Instructions

1. Prepare the Vegetables:

   • Shred the green and purple cabbage using a knife, mandoline, or food processor.

   • Grate the carrots and thinly slice the red bell pepper.

   • If using frozen edamame, cook according to package instructions, then cool.

2. 
   

3. Make the Dressing:

   • In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and chili flakes (if using).

4. 
   

5. Assemble the Slaw:

   • In a large bowl, combine the shredded cabbage, grated carrots, sliced bell pepper, edamame, and toasted sesame seeds.

   • Pour the dressing over the slaw and toss until everything is evenly coated.

6. 
   

7. Garnish and Serve:

   • Sprinkle chopped green onions on top for a fresh finish.

   • Serve immediately or refrigerate for 30 minutes to let the flavors meld.

8.