Asian Slaw
- 3-4 cups coleslaw (carrots, green and red cabbage)
- 1 cup precooked edamame (shelled soybeans), frozen and thawed
- 1 1/2 cups water (to boil the edamame)
- 2 small radish, thinly sliced (optional)
- Spicy Soy Sesame Dressing
- slivered almonds
- toasted sesame seeds
- shichimi togarashi (Japanese 7-spice blend or chili flakes)
- 1/4 cup light soy sauce
- 1/2 cup brown sugar
- 1/4 cup sesame oil
- 2 tablespoons almond butter
- 2 tablespoons apple cider vinegar
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame seeds
- 1-2 tablespoons shichimi togarashi (Japanese 7-spice blend), or red chili flakes
- salt and sugar per taste
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Almonds (1)
- Edamame, precooked (1 cup)
- Radish, small (2)
- Condiments
- Almond butter (2 tablespoons)
- Apple cider vinegar (2 tablespoons)
- Rice vinegar (1 tablespoon)
Soy sauce, light (1/4 cup)- Soy sesame dressing, Spicy (1)
- Cooking & Baking
- Brown sugar (1/2 cup)
- Salt and sugar per taste (1)
- Sesame oil (1/4 cup)
- Sesame seeds, toasted (1)
- Sesame seeds, toasted (2 teaspoons)
- Shichimi togarashi (1)
- Shichimi togarashi (1 tablespoons)
- Drinks
- Water (1 1/2 cups)
- Deli
- Coleslaw (3 cups)
Preparation
Read recipe preparation on rasamalaysia.com
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Recipe Stats
Published April 25, 2012 (10 months ago).
78 people saved this recipe.
