This slaw is a stunner. It's also simple to make! The eye-catching colors of this salad will impress the party, and the explosion of flavors will make it a memorable dish. It's loaded with fiber and antioxidants, making it a guilt-free dish that you can eat as often as you'd like.
The recipe will feed an army! Make it for your next gathering or as a simple make-ahead meal for your weekly meal plan.
(use organic ingredients where possible)
FOR THE SLAW
- 4 cups shredded cabbage (any variety you like)
- 2 carrots, peeled & julienned or shredded (about 1 cup)
- 1 red bell pepper, thinly sliced (about 1/2 cup)
- 6-8 scallions (aka green onions), root end and 2 inches of green top removed, finely chopped
- ½ cup peas (fresh or frozen defrosted in room temp water)
- 1 - 10 oz bag frozen, shelled organic edamame
- ¼ - ½ cup rough chopped fresh cilantro, to taste
FOR THE SAUCE
- 2 tbsp extra virgin olive oil
- 2 tbsp organic tamari (wheat-free soy sauce)
- 2 tbsp raw apple cider vinegar
- 2 tbsp raw honey, maple syrup or sweetener of choice
- 1 tsp toasted sesame oil
- ¼ cup creamy organic peanut butter (or almond butter)
- 1 clove garlic, peeled
- 1inch (2.5 cm) fresh ginger, peeled & rough chopped
- Hot sauce or a small fresh jalapeno for heat (optional)
- Soak frozen edamame in hot water to defrost. Set aside while you prepare the rest of your salad ingredients.
- Wash and prepare all produce. You can shred by hand with a sharp knife, a mandoline slicer (always use the guard with a mandoline slicer) or use the shredding blade in a food processor.
- To make the sauce, put all of the ingredients for the sauce in a high-speed blender and blend until smooth, about 30 seconds.
- Add all slaw ingredients to a large mixing bowl. Pour the sauce on top and toss well to combine.
- The cabbage may give off water the longer it's stored. It will keep in the refrigerator up to 3 days and you can drain off any water as necessary.
- Choose organic peanut butter with no sugar added. Organic peanuts are less likely to have mold contamination, and will be free of toxic, persistent pesticides.
- Most soybeans in the U.S. are genetically modified. To avoid GMOs, choose organic tamari and edamame
Audio Languages: English
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