Inspiration can be found in the most surprising places. Last year, when my family came to visit, we decided to have dinner in and cook a healthy meal. My stepmother was excited to make her version of Asian Slaw as a side. When my husband fell in love with it I knew I had to create my own version. Without further ado, here is my version of Asian Cabbage Slaw with Edamame:

Asian Cabbage Slaw with Edamame

Rating: 51

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: Makes 8 servings

Asian Cabbage Slaw with Edamame

A refreshing twist on an asian-inspired classic with a bit of crunch!


  • 1 package fresh cole slaw cabbage mix (I like the one with the purple cabbage as it makes for a prettier presentation)
  • 1 cup fresh or frozen shelled edamame
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup sesame oil
  • 1 tablespoon olive oil
  • 1 packet Splenda (or 2 teaspoons Stevia)
  • 1 teaspoon black pepper
  • 1/4 cup slivered almonds, toasted
  • 1/4 cup sliced scallions
  • 2 tablespoons sesame seeds


  1. In a bowl, combine the soy sauce, mirin (rice vinegar), sesame oil, olive oil, black pepper and sweetener.
  2. In a large bowl, combine the cole slaw mix, edamame, scallions and almonds. Drizzle dressing on top of the salad and mix with a spoon to ensure the salad is well coated. Garnish with the sesame seeds and serve cold.

Note: all original posts from April 2013 through March 2014 were accidentally deleted. This is a repost. 

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