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Crunchy Edamame Slaw
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| Prep: 30 min., Bake: 5 min., Chill: 1 hr. Yield: Makes 8 servings Ingredients | |
| 1/4 cup | chopped lightly salted cashews |
| 3/4 cup | reduced-fat mayonnaise |
| 1 tablespoon | sesame seeds |
| 2 tablespoons | white wine vinegar |
| 1 tablespoon | soy sauce |
| 2 teaspoons | sesame oil |
| 2 teaspoons | honey |
| 4 cups | shredded red cabbage, (about 1/2 head) |
| 2 cups | fully cooked, frozen, shelled edamame (green soybeans), thawed |
| 1 1/2 cups | grated carrots, (3 medium carrots) |
| 1 cup | peeled, seeded, and diced cucumber (about 1 medium cucumber) |
| 1/4 cup | chopped fresh cilantro |
| 3 tablespoons | thinly sliced green onions, (2 green onions) |
| Salt and pepper to taste | |
Preparation
1. Preheat oven to 350°. Bake cashews in a single layer in a shallow pan 5 to 6 minutes or until lightly toasted and fragrant, stirring occasionally.
2. Whisk together mayonnaise and next 5 ingredients in a large bowl. Add cabbage, next 5 ingredients, and toasted cashews, tossing to coat. Stir in salt and pepper to taste. Cover and chill 1 to 4 hours
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