Rainbow Edamame Slaw

• Vegetarian
• Gluten free

• Produce

  • 1/2 head Cabbage, purple
  • 3 Carrots, large
  • 1 cup Edamame, frozen
  • 1/2 tsp Garlic powder
  • 1/4 tsp Ginger, ground
  • 5 Green onions
  • 1 Red bell pepper
  • 1 Yellow bell pepper

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1 Salt & pepper

• Oils & Vinegars

  • 1/4 cup Olive oil
  • 1/4 cup Rice vinegar
  • 1 tbsp Sesame oil

Found on jessfuel.com

Description

Ingredients

• For the dressing:
• ¼ cup rice vinegar
• ¼ cup olive oil
• 1 tbsp sesame oil
• 1 tbsp honey
• ¼ tsp ground ginger
• ¼ tsp cayenne pepper (optional)
• ½ tsp garlic powder
• For the salad:
• ½ head purple cabbage, shredded
• 1 red bell pepper, finely sliced
• 1 yellow bell pepper, finely sliced
• 3 large carrots, shredded
• 5 green onions, thinly sliced
• 1 cup frozen shelled edamame (steamed according to package directions and cooled)
• Salt & pepper, to taste

Directions

• Place all of the dressing ingredients in a jar with a lid and shake vigorously to combine. (You can also whisk together in a bowl.)
• In a large bowl, toss together cabbage, peppers, carrots, onions and edamame.
• Pour dressing over top and toss to coat.
• Season to taste with salt & pepper.
• Let sit at least 15 minutes to let flavors soak into veggies. Toss the slaw again before serving.