Ingredients
Scale
- 1.5 cups shelled edamame (thawed, if frozen)
- 4 cups shredded cabbage and carrot slaw mix
- 1 medium red bell pepper, thinly sliced
- 1/2 cup roasted cashews, roughly chopped
- 1/4 cup fresh lime juice
- 2 tablespoons toasted sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon soy sauce or tamari
Instructions
- Step 1: Prepare all ingredients
- Step 2: Heat oil in a pan
- Step 3: Cook the main ingredients
- Step 4: Season to taste
- Step 5: Serve hot
Notes
- To keep the crunch vibrant, always store the dressing separately from the slaw mix, combining only immediately before you plan to eat; dressed leftovers are best within 24 hours.
- Skip reheating entirely, as this salad is designed for cool, crisp enjoyment; if you prefer the cashews warm, quickly toast them just before mixing into the chilled vegetables.
- This crunchy salad is a perfect bright side dish for grilled salmon or tofu skewers, or bulk it up into a full lunch by adding quinoa or brown rice.
- For deeper flavor and slightly softer edamame, quickly blanch the thawed edamame in boiling water for 60 seconds before assembling the salad, which also helps the dressing adhere better.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American