This Rainbow Edamame Slaw is bright and colorful, and packed with lots of nutrients and protein! Thank you Soyfoods Association of North America for sponsoring this post. All opinions are my own.
April is National Soyfoods Month, and today we are celebrating with one of my favorites: edamame! Most of my life I didn’t really know what edamame was, but once the sushi craze hit after I graduated college, it became a pretty well-known food.
In case you didn’t know, edamame are young soybeans that are picked green before they are fully matured. You’ll find them (in the pod) on every sushi menu you come across. But you can also find them (both in the pod and shelled) in the freezer aisle of your grocery store. Many brands are selling frozen edamame now, including Sunrich Naturals which is non-GMO!
The thing I love most about edamame is that it adds lots of great protein to dishes. Since I’m not a huge meat eater, I definitely love finding good alternative sources of protein. Soy protein is the only plant protein equivalent to animal protein with all nine essential amino acids in ratios needed for muscle growth and recovery. Plus it’s lean and has no cholesterol. Not to mention totally delicious!
In the spirit of being extra healthy, I’m celebrating National Soyfoods Month with a super colorful Asian salad. Generally the more colorful a dish, the more nutrient packed it is (we’re talking plant foods here, not so much with the Froot Loops…). This slaw definitely hits the full rainbow of health. Colorful things are more fun to eat too, don’t you think? This slaw is so fresh, and I love adding the edamame for a boost of protein.
This slaw is great as a side dish, but also works well as a vegetarian meal. It’s been my dinner a few times this week! The dressing is a little sweet, a little spicy and pairs perfectly with the crunchy veggies. And the best thing about this salad is the longer it sits in the fridge (with all that yummy dressing soaking in), the tastier it gets.
- For the dressing:
- ¼ cup rice vinegar
- ¼ cup olive oil
- 1 tbsp sesame oil
- 1 tbsp honey
- ¼ tsp ground ginger
- ¼ tsp cayenne pepper (optional)
- ½ tsp garlic powder
- For the salad:
- ½ head purple cabbage, shredded
- 1 red bell pepper, finely sliced
- 1 yellow bell pepper, finely sliced
- 3 large carrots, shredded
- 5 green onions, thinly sliced
- 1 cup frozen shelled edamame (steamed according to package directions and cooled)
- Salt & pepper, to taste
- Place all of the dressing ingredients in a jar with a lid and shake vigorously to combine. (You can also whisk together in a bowl.)
- In a large bowl, toss together cabbage, peppers, carrots, onions and edamame.
- Pour dressing over top and toss to coat.
- Season to taste with salt & pepper.
- Let sit at least 15 minutes to let flavors soak into veggies. Toss the slaw again before serving.
Check out the Soyfoods Association of North America’s website for more recipe ideas to celebrate National Soyfoods Month. There are lots of other great soy products to choose from besides edamame, including tofu and soy milk!