Inspired by Asian flavors, this is an easy, refreshing vegan kale slaw recipe with edamame, red cabbage, toasted almonds, carrots, red pepper, and an orange sesame dressing. To match it’s tasty flavor, it’s got a texture that’s also very satisfying. Depending on whether it’s the main course or a side salad, this recipe serves ~2-4.
A few things…
- ・To meet the orange juice requirement for this recipe, I just bought a navel orange and juiced it.
- ・Never massaged kale before? It’s easy. Crush the kale in your hands over and over until the leaves become greener and softer. Then, it’s ready to go.
- ・If you’re planning to pack this edamame kale slaw for lunch, keep the dressing and the toasted almonds separate from the salad. Mix everything together right before eating it.
Now, let’s go make a delicious edamame kale slaw 💚
Edamame Kale Slaw with Orange Sesame Dressing
1 cup frozen shelled edamame
¾ cup sliced almonds
¾ cup shredded carrots
1 cup shredded red cabbage
2 cups massaged shredded kale (stems removed)
½ cup thinly sliced red pepper
⅓ cup orange juice
2 Tbsp sesame oil
1 Tbsp sesame seeds
1 Tbsp rice vinegar
1-2 tsp agave (if your orange juice is very sweet, you may not need as much)
½ tsp garlic powder
½ tsp salt
1. First, you’ll cook the edamame for the kale slaw. Fill a small pot with ~3 cups of water. Cover with a lid and bring to a boil over high heat. Add the frozen shelled edamame, and boil for 5 minutes (or according to the directions on the package). Drain and rinse with cold water. Set aside.
2. While your waiting for the water to boil for the edamame, get started on toasting the almonds for the kale slaw. Add the almonds to a dry medium skillet over medium-high heat. Stir the sliced almonds around constantly for a few minutes. When you can smell them and observe some lightly browned almonds, you’re good to go. Remove from heat and allow to cool.
3. Now, it’s time to make the orange sesame dressing for the kale slaw. In a large mixing bowl, add everything listed under “Dressing” and whisk it together until the salt dissolves. Taste and adjust seasonings (more agave? more rice vinegar?).
4. Then, add all the ingredients listed under “Slaw” (including the cooked edamame and toasted sliced almonds) to the large mixing bowl with the dressing. Mix everything together. Taste and adjust the flavor, if needed. Serve immediately.