Asian Cabbage Salad

| April 01, 2015

Asian Cabbage Salad

Cabbage is a nutrient-rich food that offers an excellent source of many nutrients including vitamin C, folic acid, potassium, vitamin B6, calcium, biotin, magnesium, and manganese. Cabbage also contains powerful anti-cancer compounds known as glucosinolates. These glucosinolates function by increasing the body’s antioxidant defense mechanisms, improving the body's ability to detoxify and eliminate harmful chemicals and hormones.


  • 1 12-oz. package frozen shelled edamame (green soybeans)
  • 1/2 head red cabbage, finely shredded (about 4 cups)
  • 1/2 head green or napa cabbage, finely shredded (about 4 cups)
  • 2 medium carrots, finely shredded (about 2 cups)
  • 4 scallions, green and white parts, finely chopped
  • 2 T toasted sesame oil
  • 3/4 cup rice vinegar
  • 1 T peeled and grated fresh ginger
  • 2 tsp. low sodium tamari or soy sauce
  • 1 tsp. chile paste
  • 1 tsp. brown rice syrup or agave nectar
  • 2 T toasted sesame seeds
  • Chopped cilantro for garnish


  1. Cook the edamame according to the package directions, drain, and set aside to cool.
  2. After edamame is cool, in a large bowl, combine the edamame, cabbage, carrots, and scallions.
  3. In a small bowl, whisk together the oil, vinegar, ginger, chili paste, soy sauce, and brown rice syrup.
  4. Pour the dressing over the slaw, mix well, and refrigerate for at least 2 hours or overnight.
  5. Serve garnished with sesame seeds and cilantro.

Yields 6 Servings

Nutrition information per serving: Calories 204; Total Fat 7g; Saturated Fat 0g; Carbohydrate 27g; Fiber 9g; Protein 11g; Sodium 181mg

Recipe adapted from Serious Eats