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–+ servings
Asian Coleslaw

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.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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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