Go Back
Crunchy Napa Cabbage Slaw with Edamame and Sesame-Ginger Dressing
Print Recipe Pin Recipe
Course Salad
Cuisine Asian
Servings 4 people

Equipment

  • Large mixing bowl
  • Whisk
  • Measuring spoons

Ingredients
  

  • 6 cups thinly sliced Napa cabbage
  • 1 1/2 cups shelled edamame, cooked and cooled
  • 2 medium carrots, cut into matchsticks
  • 4 green onions, thinly sliced
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon honey
  • 2 teaspoons grated fresh ginger
  • 1 garlic clove, minced
  • 2 tablespoons sesame seeds

Instructions
 

  • Place the sliced Napa cabbage, cooked edamame, carrot matchsticks, and sliced green onions in a large mixing bowl.
  • Add the chopped cilantro to the bowl.
  • In a small bowl, whisk together the rice vinegar, toasted sesame oil, soy sauce, honey, grated ginger, and minced garlic until the honey dissolves.
  • Pour the dressing over the vegetables and toss well to coat everything evenly.
  • Sprinkle the sesame seeds over the top just before serving.

Notes

Toss the salad right before guests arrive so the cabbage stays crisp. If you need to transport it, pack the dressing separately in a jar and add it on site. You can swap the honey for maple syrup if you prefer a vegan version, but avoid adding extra liquid that could soften the vegetables.
Course: Salad
Cuisine: Asian
Equipment: Large mixing bowl, Whisk, Measuring spoons