Makes about 6 servings
1 cup red cabbage, thinly sliced
1 ½ cups shelled edamame (from about 20 ounces of pods), steamed until tender,
about 3-4 minutes
4 medium carrots (about 12 ounces), peeled and coarsely grated
1/3 cup thinly sliced scallions, green parts only
2 tablespoons grapseed oil (may substitute with Canola)
1 teaspoon minced ginger
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon wasabi powder, mixed with water to form a paste
Salt and black pepper to taste
In a medium bowl, combine the cabbage, edamame, carrots and scallions. In a separate bowl, whisk together the vinegar, grapeseed
oil, ginger, soy sauce, honey and
Season to taste with salt and pepper.
Toss the cabbage mixture with the vinaigrette and check for seasonings.