1/4 cup chopped lightly salted cashews ( have also used pine nuts)
3/4 cup reduced-fat mayonnaise
1 Tbsp. sesame seeds
2 Tbsp. white wine vinegar
1 Tbsp. lite soy sauce
2 tsp. sesame oil
2 tsp. honey
4 cups shredded red (or green) cabbage (about 1/2 head; I just use the bagged, pre-shedded cabbage)
2 cups fully cooked, frozen, shelled edamame (green soybeans), thawed
1 1/2 cups grated carrots (3 medium carrots or just add some extra carrot to the bagged, pre-shedded cabbage with carrots)
1 cup peeled, seeded, and diced cucumber (about 1 medium cucumber)
1/4 cup chopped fresh cilantro
3 Tbsp. thinly sliced green onions (2 green onions)
Salt and pepper to taste
1. Preheat oven to 350 degrees. Bake cashews (or pine nuts) in a single layer in a shallow pan 5 to 6 minutes or until lightly toasted and fragrant, stirring occasionally. (Pine nuts will toast quickly!)
2. Whisk together mayonnaise and next 5 ingredients in a large bowl. Add cabbage, next 5 ingredients, and toasted nuts, tossing to coat. Sitr in salt and pepper to taste. Cover and chill 1 to 4 hours.
Makes 8 servings; PREP: 30 min; BAKE: 5 min; CHILL: 1 HR.
2 comments:
Diana,
I have never eaten edamame, but I wouuld like to try it. Do you just buy it in the frozen food aisle like other veggies? Also, do you then cook it & shell it, or are they already cooked & shelled? Is the pod edible like sugar snap peas or snow peas?
Thanks.
~Pam
Yes, these are found in the frozen food aisle. The shelled ones look like giant peas on the package. For this recipe, I just steamed them. They cook very quickly.
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