We are constantly trying to eat more vegetables. Let’s be honest: it sucks. That’s why I love it when Keith comes up with a vegetable dish that I actually want to eat. This is one of those dishes. As the days are getting longer and the weather is finally warming up, I find myself craving more light meals. Even though I try to eat a salad every day, I get bored with mixed greens. Red cabbage creates a perfect base for our creation; it has a great crunchy texture and a nice “bite” to it that rescues me from my state of salad melancholy. The light, sweetness of the dressing really makes this salad unique. I love the hint of sesame oil, and I love the texture Keith created by adding edamame and slivered almonds. All of the ingredients create a beautifully harmonious presentation that could be served on its own or as side dish. This is a new twist on a traditional coleslaw that you could bring to your next cookout. It also tastes even better the next day (and the day after that and the day after that…), when it has had time to marinate in the fridge. And alleluia! It’s good for you!Print
A fresh, sweet and crispy summer salad
- 1 Head red cabbage (shredded)
- 1 C shelled edamame
- 1 C shredded carrots
- 1/2 C slivered almonds
- 1TBSP. Sesame seeds
- 1/2 C rice vinegar
- 1/4 C olive oil
- 2 tsp. sugar
- 1 TBSP sesame oil
- 1/4 C apple juice
- 1 tsp. salt
- Core and shred cabbage and place in mixing bowl filled with cold water to help “bleed” the cabbage, about 15 minutes.
- Drain cabbage thoroughly and add carrots, edamame and almonds.
- In a separate bowl combine vinegar, olive oil, sugar, sesame oil and apple juice.
- Mix until sugar is dissolved.
- Pour dressing over salad and toss.
- Add salt and sesame seeds. Cover and let sit in refrigerator for at least an hour.
- Before serving, toss in slivered almonds.
- Will keep in refrigerator for up to a week.
- Serve as an entrée salad topped with grilled chicken or shrimp