Asian Coleslaw

Publish date:
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.

  • Duration
  • Cook Time
  • Prep Time
  • 5Servings


Crunchy Topping:

  • 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

Asian Vinaigrette:

  • ½ cup rice wine vinegar
  • 2 tablespoons low-sodium soy sauce
  • ¾ cup sugar
  • ¾ cup soybean oil


Crunchy Topping: 

1. Preheat oven to 350°F

2. 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.


1. In a large mixing bowl, add cabbage, broccoli, edamame, and scallions.

Asian Vinaigrette:

1. Mix sugar and vinegar together. Combine soy sauce with oil, and slowly whisk it into the sugar mixture to emulsify. 

2. Pour dressing over salad mix right before serving, and garnish with crunchy topping.

Source: United Soybean Board