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Recipe by Estee Kafra

Oriental Slaw

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Oriental Slaw
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Soy
15 Minutes
Diets
- Vegan - Vegetarian - Pescatarian - Gluten Free

The eye-catching colors and excellent combination of flavors make this salad a real treat. I got the idea for this salad from Jacob’s Catering in Toronto.

Ingredients

Salad

  • 1 cup edamame (soybeans)

  • 2 mangos

  • 3 large carrots

  • 3 scallions

  • 3 cups shredded white cabbage

Dressing

Directions

Prepare the Slaw

1.

Blanch edamame beans according to package instructions. Place immediately into cold water to stop the cooking after about four minutes.

2.

Meanwhile, peel and cut mangos and carrots into julienne shape.

3.

Cut the scallions into two-inch pieces and then cut those pieces into very thin strips. Shred cabbage.

4.

Mix together ingredients for dressing in a small bowl (you can do this ahead of time.)

5.

Combine all salad ingredients just before serving. Toss with dressing.

Notes:

If setting out as an appetizer, you can mix the salad with just a few teaspoons of the dressing, and then pour in the remaining dressing  right before your meal begins. Garnish with pickled ginger if desired.

Recipe tags

Asian flavors bright cabbage salad chinese cole slaw coleslaw Estee Kafra platter salad soybeans thai
Oriental Slaw

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