Ingredients and Weight:
- Green cabbage, shredded: 1 lb
- Red cabbage, shredded: 1/2 lb
- Savory cabbage (Napa cabbage), shredded: 1/2 lb
- Carrots, shredded: 1 cup
- Edamame (fresh or frozen, shelled): 1 cup
- Red onion, thinly sliced: 1/4 cup
- Cilantro, chopped: 1/4 cup
- Mint, chopped: 1/4 cup
- Candied walnuts (recipe below): 1 cup
Candied Walnuts (for 1 cup)
- Walnuts: 1 cup
- Sugar: 1/4 cup
- Water: 2 tbsp
- Ground ginger: 1/4 tsp
Preparation Time:
Cooking Time:
- 15 minutes for candied walnuts
Difficulty Level:
Preparation Method Steps:
- Make the candied walnuts: Combine walnuts, sugar, water, and ginger in a small saucepan. Bring to a boil, then reduce heat and simmer until the sugar dissolves and coats the walnuts. Spread walnuts on a parchment-lined baking sheet to cool.
- Make the coleslaw: In a large bowl, combine all the vegetables, edamame, herbs, and candied walnuts.
Nutritional Information:
- Calories: 250 per serving (1 cup)
- Fat: 12g
- Protein: 10g
- Carbohydrates: 30g
- Fiber: 5g
Dish Characteristics:
- Bright and colorful
- Crunchy and flavorful
- Sweet and savory balance
- Asian-inspired dressing
User Comments:
- "Delicious and refreshing. I love the combination of flavors." - Mary S.
- "The candied walnuts add a nice crunch and sweetness to the coleslaw." - John D.
- "A healthy and satisfying salad that's perfect for summer gatherings." - Sarah K.
Special Precautions and Tips:
- Use fresh, crisp vegetables for the best flavor.
- To save time, you can buy pre-shredded vegetables or use a food processor.
- If you don't have fresh edamame, frozen edamame is a good substitute. Just thaw it before using.
- Adjust the amount of dressing to your desired taste.
