Here in Vancouver, we’ve gone from wearing winter coats and boots to shorts and flip flops literally overnight. Summer has arrived. In.. April..
And what could be more fitting for warm weather than this traditional favourite summertime dish with a twist. You may want to give your tired old coleslaw recipes a kick to the curb after trying this stepped up Asian inspired version. Nutritionally dense, light and fresh, tangy and sweet, with just a tsp of oil, this makes a perfectly healthy and delicious lunch or side dish. Whip this up in 10 minutes and it stays crisp and flavourful in the fridge for about 3 days. The dressing is phenomenal and is super tasty on a bed of greens as well.
Add your shredded cabbage, broccoli slaw with carrots, and cooked edamame to a large bowl. In a small dish, mix your tamari, powdered ginger, sesame oil, maple syrup, lime juice, salt and red pepper flakes (if using). Pour the sauce over the bowl of mixed veggies and toss. Sprinkle on the sesame seeds and green onions. Serve on individual plates. Add more sesame seeds and or green onions if desired.
Adapted from Bader, Beth. “Asian Slaw”. The Cleaner Plate Club.
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- ½ large head of Red cabbage, sliced thinly
- 4 cups broccoli slaw (prepackaged or make your own with a mix of peeled broccoli stalks and carrots)
- 2 cups cooked edamame (cooled)
- 1½ tbsp tamari or soy sauce
- ¼ tsp powdered ginger
- 1 tsp toasted sesame oil
- 2 tsp maple syrup
- 1 tbsp freshly squeezed lime juice
- ¼ tsp salt
- pinch of red pepper flakes (optional)
- 3 green onions sliced thinly
- 2 tbsp roasted sesame seeds
- Add your shredded cabbage, broccoli slaw and cooked edamame to a large bowl.
- In a small dish, mix your tamari, powdered ginger, sesame oil, maple syrup, lime juice, salt and red pepper flakes (if using).
- Pour the sauce over the bowl of mixed veggies and toss.
- Sprinkle on the sesame seeds and green onions.