This refreshing Asian-inspired vegan slaw works well as a side dish, lunch salad, or light dinner. It’s healthy, easy to make, and tastes great.
A few notes…
If you are also not a big orange juice fan and cannot justify buying a whole carton of it for this recipe, don’t do it. Just buy an orange, and squeeze it for the juice.
To toast raw sliced almonds, I add them to a dry skillet over medium heat. I move them around with a spatula the entire time to keep them from burning. When I can smell them, they are done! They smell a bit like bacon, which is nice.
I used frozen shelled edamame for this recipe, I opened the bag, measured and threw them in. By the time we were ready to eat (5 minutes later), they were no longer frozen and good to go.
If you plan to eat this kale slaw as a packed lunch, keep the dressing separate from the salad. When you’re ready to eat, mix the dressing and the salad together.
Edamame Kale Slaw with Orange Sesame Dressing
Orange Sesame Dressing:
1 Tbsp sesame seeds
⅓ cup orange juice
3 Tbsp rice vinegar
1 Tbsp sesame oil
½ tsp turbinado sugar
Pinch of garlic powder
¾ cup toasted sliced almonds (see note above)
½ cup julienned carrots
½ cup shredded green cabbage
1 cup shredded kale
¼ cup shredded red cabbage
½ cup sliced red pepper
1 cup shelled edamame
1. Add everything listed under “Orange Sesame Dressing” to a large mixing bowl and whisk together. Taste and adjust seasonings, if needed (sugar? vinegar?).
2. Then, add everything listed under “Slaw” to the mixing bowl, as well. Mix until the slaw is well combined with the dressing. Taste, and adjust seasonings, if needed (more garlic powder? salt?). Serve.