Easy Asian Style Coleslaw

• Vegetarian
• Gluten free

• Produce

  • 1 2 head green cabbage, cut into quarters
  • 1 2 head red cabbage, cut into quarters
  • 1/4 cup Cilantro, fresh
  • 1 cup Edamame, frozen
  • 1 cup Matchstick-cut carrots
  • 4 Scallions
  • 1 cup Snow peas

• Condiments

  • 4 tbsp Honey
  • 1 tbsp Lime juice
  • 2 tbsp Mirin
  • 1/4 cup Soy sauce
  • 2 tbsp Sriracha chili sauce

• Baking & Spices

  • 1/8 tsp Kosher salt
  • 1/8 tsp Pepper, fresh ground
  • 1/4 cup Sesame seeds, Toasted

• Oils & Vinegars

  • 4 tbsp Rice vinegar

Found on thesuburbansoapbox.com

Description

Ingredients

• 1/2 head green cabbage, cut into quarters
• 1/2 head red cabbage, cut into quarters
• 1 cup matchstick cut carrots
• 1 cup chopped snow peas
• 1 cup frozen edamame, thawed
• 4 scallions, chopped
• 1/4 cup chopped fresh cilantro
• 1/4 cup toasted sesame seeds
• 1/4 cup soy sauce
• 4 tablespoons honey
• 4 tablespoons rice vinegar
• 2 tablespoons mirin (sweet rice wine)
• 2 tablespoons Sriracha (chili sauce)
• 1 tablespoons lime juice
• 1/8 teaspoon kosher salt
• 1/8 teaspoon fresh ground pepper
• 1/2 head green cabbage, cut into quarters
• 1/2 head red cabbage, cut into quarters
• 1 cup matchstick cut carrots
• 1 cup chopped snow peas
• 1 cup frozen edamame, thawed
• 4 scallions, chopped
• 1/4 cup chopped fresh cilantro
• 1/4 cup toasted sesame seeds
• 1/4 cup soy sauce
• 4 tablespoons honey
• 4 tablespoons rice vinegar
• 2 tablespoons mirin (sweet rice wine)
• 2 tablespoons Sriracha (chili sauce)
• 1 tablespoons lime juice
• 1/8 teaspoon kosher salt
• 1/8 teaspoon fresh ground pepper

Directions

• Using the shredding blade on your food processor with a bowl placed underneath, insert the cabbage into the feed tube and shred. Repeat until all the cabbage is shredded.
• Add the carrots, snow peas, edamame, scallions, cilantro and sesame seeds to the cabbage. Toss to combine.
• In a small bowl, whisk together the soy sauce, honey, rice vinegar, mirin, Sriracha, lime juice, salt and pepper until combined.
• Pour the dressing over the slaw and toss.
• Serve immediately or cover and refrigerate for up to 2 hours.
• Using the shredding blade on your food processor with a bowl placed underneath, insert the cabbage into the feed tube and shred. Repeat until all the cabbage is shredded. Add the carrots, snow peas, edamame, scallions, cilantro and sesame seeds to the cabbage. Toss to combine. In a small bowl, whisk together the soy sauce, honey, rice vinegar, mirin, Sriracha, lime juice, salt and pepper until combined. Pour the dressing over the slaw and toss. Serve immediately or cover and refrigerate for up to 2 hours.
• Using the shredding blade on your food processor with a bowl placed underneath, insert the cabbage into the feed tube and shred. Repeat until all the cabbage is shredded.
• Add the carrots, snow peas, edamame, scallions, cilantro and sesame seeds to the cabbage. Toss to combine.
• In a small bowl, whisk together the soy sauce, honey, rice vinegar, mirin, Sriracha, lime juice, salt and pepper until combined.
• Pour the dressing over the slaw and toss.
• Serve immediately or cover and refrigerate for up to 2 hours.

Nutrition