Fresh, crunchy, flavorful and packed with protein. A great meal or side to some grilled fish, shrimp or chicken. If you have leftover cabbage and some extra shrimp, check out Blackened Shrimp Tacos with Tomatillo Salsa.
Asian Red Cabbage Slaw (Serves 8-10)
1/2 -1 red cabbage, sliced very thin
1 bunch green onions, sliced
1/2 red pepper, chopped
1 cup shelled edamame
1/2 cup cilantro
1/4 cup unsalted sunflower seeds
1/4 cup sliced almonds
1/4 cup crushed dry roasted peanuts
sesame ginger salad dressing
Chop, slice and dice all of the veggies and put in large bowl. Add all or any combo of the nuts and seeds. Dress with sesame ginger salad dressing and a few teaspoons of rice vinegar to taste. Chill for an hour or so prior to serving.
*I used to make up a dressing for this salad that had a lot of ingredients but was inspired by the easy short cut of combining sesame ginger salad dressing and rice vinegar (thanks to Molly Barrington on the SOS website).