Frozen edamame is a quick and easy substitute for fresh. Just drain and dry it with a kitchen towel before adding to greens, to prevent the salad from getting water logged.
Asian Coleslaw
Frozen edamame is a quick and easy substitute for fresh. Just drain and dry it with a kitchen towel before adding to greens, to prevent the salad from getting water logged.
Servings
5 Servings
Ingredients
- 1 package ramen noodles just noodles; not seasoning pack
- 3 ounces slivered almonds
- ½ cup sunflower seeds
- ¼ cup margarine or butter melted
- 1 bag shredded cabbage
- 1 bag shredded broccoli
- 1 cup fresh or frozen edamame thawed
- 4 scallions chopped
- ½ cup rice wine vinegar
- 2 tablespoons low-sodium soy sauce
- ¾ cup sugar
- ¾ cup soybean oil
Instructions
- Crunchy Topping:
- Preheat oven to 350°F
- Break up ramen noodle block, and mix with almonds, sunflower seeds, and margarine. Place on a baking sheet, and bake at 350°F for 12 to 15 minutes, or until until golden brown. Cool and set aside.
- Salad:
- In a large mixing bowl, add cabbage, broccoli, edamame, and scallions.
- Asian Vinaigrette:
- Mix sugar and vinegar together. Combine soy sauce with oil, and slowly whisk it into the sugar mixture to emulsify.
- Pour dressing over salad mix right before serving, and garnish with crunchy topping.
- Source: United Soybean Board
I make a version of this salad.
There is no need to add the extra fat (margarine) to the crunchy topping.
I add sesame seeds and sometimes substitute pine nuts for the slivered almonds.
I spray the ingredients on the cookie sheet with a canola or olive oil spray before baking.
I only use cabbage, red or white, or a mix of both as my main ingredient.
For the dressing I shake in a bottle equal quantities of oil, soy sauce, sugar and white vinegar.
This is a most delicious salad and is always a hit with my guests!