Crunchy Asian Coleslaw with Edamame Recipe
This crunchy Asian coleslaw recipe is perfect for batch cooking! Top with baked tofu steaks, seared salmon, or marinated tempeh for protein to round it out and make a meal!
Everyone needs at least one recipe for a delicious and nourishing salad that's also batch cooking friendly. It’s the perfect side dish to keep in the fridge and throw alongside your favorite meals for some fresh and crunchy produce.
A couple weeks ago while eating my second subpar meal out in a row, I was reminded just how important a little bit of Sunday meal prep is to my daily routine. Last month with travel, I didn’t have a chance to do any cooking on the weekend. After already blowing through our freezer stores of food (aka the backup plan), I was left with nothing to eat that I didn't have to spend a substantial amount of time cooking. When hunger struck after working late two nights in a row, you know where that led me...to crappy pizza! Did you think I was immune to the crappy pizza trap? Ha!
That doughy and weirdly sweet pizza got me inspired to get back in the kitchen and whip up this crunchy Asian slaw recipe for something fresh! It's perfect for keeping on hand for a quick meal or snack and will last about 5 days in the fridge. If you're planning on keeping the salad more than a few days, you might want to store the dressing separate. Even though the slaw will stay crunchy, the salt will pull out liquid from the vegetables that waters down the dressing. If you do store it fully dressed, just refresh it after a few days with a little more lime juice, soy and sesame oil.
For topping this crunchy Asian coleslaw recipe, I made quick baked tofu slices to bulk it up with protein. I just sprayed them with a little oil, seasoned with five spice powder and baked at 350 degrees for 20 minutes until golden. You could also use chicken, salmon or marinated tempeh to add protein, or even a hard boiled egg will do the trick!
Another thing I love to add to this crunchy Asian coleslaw recipe if you want to add even more crunch is lightly crushed rice crackers. Trader Joe’s makes mini ones flavored with soy that are SO good, and I love to use them a lmost like a couton. .
Feel free to use other wilt free greens like kale, shredded collards or cabbage. I bought the shredded Brussels sprouts and broccoli slaw from Trader Joes.
This crunchy Asian coleslaw recipe was originally published October 2015. It has been updated to give you the best possible content.
Crunchy Asian Coleslaw with Edamame Recipe
Serves 4ish
Ingredients:
1/2 medium head of cabbage, cored and shredded
12 ounce bag broccoli slaw
2 cups frozen edamame, thawed
1 cup diced trimmed and chopped radishes
2 scallions, chopped
3/4 cup chopped toasted cashews
1/2 cup cilantro, chopped
1 tablespoon sesame seeds, toasted
Dressing:
1/4 cup lime juice
3 tablespoons sesame oil
3 tablespoons soy sauce
2 teaspoons honey
Instructions
In a large bowl, mix shredded cabbage, broccoli slaw, edamame, radishes, scallions, cashews, cilantro and sesame seeds.
Whisk together all the dressing ingredients. Season with additional salt if needed (the soy should provide enough). Add to the salad and toss to combine.
If you like this crunchy Asian Coleslaw recipe, you might also like these other Asian Inspired recipes:
Dan Dan Eggplant Noodles
Banh Mi Bowl with Lemongrass Tofu Meatballs and Sriracha Aioli
Vietnamese Tofu Lettuce Wraps
