Asian Slaw

Utensils: Pot for beans, cutting board & knife, large heat-proof bowl, serving dish
Prep. Time: 20 minutes (includes the cooking time)
Cooking Time: 10 minutes
Vegan, Gluten Free, Sugar Free

Ingredients (organic, if possible)

one cup fresh or frozen shelled edamame beans (Green soybeans)
2 cups shredded red or green cabbage
one cup snow peas, washed and cut into halves or thirds crosswise
one grated carrot
sprouts (optional)
sesame seeds (I used black)

1/4 cup sesame oil (regular or toasted)
1/8 cup rice or plum vinegar (or even apple cider vinegar)
dash of tamari or Bragg’s Aminos
1 tsp. grated ginger or ginger juice
dash of wasabi powder
Seaweed* & sprouts (optional)
*Below is a photo of fresh wakame seaweed that I buy in a local Asian grocery.

Feel free to leave out step #4 of blanching the cabbage and snow peas. Just make it all raw. This also shaves 5 minutes from the prep. time.

1. Place edamame beans in a small pot of water and bring to a boil. Cook about 5 minutes.
2. While the beans are cooking, grate or shred the cabbage and place in a heat-proof bowl.
3. Wash & cut snow peas in halves or in thirds (If large, make thirds) & add to cabbage bowl.
4. When edamame are tender but not mushy, pour the beans and the water over the cabbage and snow peas and leave for 5 minutes. (This softens the two items without cooking them. I find that more digestible.)
5. While the beans, cabbage, and snow peas are softening, mix the dressing ingredients and whisk together in a bowl (or blender).
6. Drain the soaked veggies and rinse with cold water. Drain well and add to bowl with grated carrots. Add seaweed if using.
7. Toss with dressing. Top with sesame seeds (and sprouts if you have them) and serve on a large platter. If you prefer, you can make individual servings as shown below, using an outer cabbage leaf as a “cradle.”

Yield: 4 to 5 cups

P.S. After I posted this recipe, I realized that all I needed to add were red radishes to make it a “rainbow recipe,” that is, one that incorporates the rainbow spectrum: red radishes for red, carrots for yellow/orange, lettuce & celery & sprouts for green, and purple cabbage for blue/purple. Try it!

19 thoughts on “Asian Slaw

  1. Thanx! I have a web guy who connected me with Twitter and Facebook automatically, because I don;t really have time for it. His name is Shayne Parrish. Do you want his contact info?
    His fees are reasonable.

  2. Can I simply just say what a relief to find a person that truly knows what
    they’re talking about online. You certainly realize how to bring an issue to light and make it important. More and more people ought to read this and understand this side of your story. I was surprised that you’re
    not more popular because you surely have the gift.

    Check out my blog post: Lily

  3. I do agree with all of the ideas you have presented in your
    post. They are really convincing and will definitely work. Still, the posts are very
    short for newbies. Could you please extend them a bit from next time?
    Thanks for the post.

  4. Hi, I do think this is a great web site. I stumbledupon it ;)
    I may come back once again since I bookmarked it. Money and freedom
    is the best way to change, may you be rich and continue
    to guide other people.

  5. I pay a quick visit each day a few websites and websites to read articles or reviews, however this weblog offers feature based content.

  6. Wow that was unusual. I just wrote an really long comment but after
    I clicked submit my comment didn’t appear. Grrrr… well I’m not writing all
    that over again. Anyways, just wanted to say fantastic blog!

  7. Usually I do not learn article on blogs, however I wish to say
    that this write-up very forced me to try and do it!
    Your writing style has been amazed me. Thank you, very nice post.

Leave a Reply

Your email address will not be published. Required fields are marked *

Copyright ©2022 Ellen Sue Spicer-Jacobson. | Website by Parrish Digital.