Solstice Slaw

Tonight is the Winter Solstice, so I think a winter salad is called for. This is actually a variation of an Asian slaw I did last year, but I have added some items that I feel make it more nutrient dense, such as edamame beans. I also used red cabbage  instead of white.

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
Category: 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)

Dressing:
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.

Directions
Note: 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. Next time!