Japanese Slaw

• servings: 4 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

5 cups (tightly packed) green cabbage (, finely shredded, ~1/2 medium head, Note 1)

2 cups (tightly packed) red cabbage (, finely shredded, ~1/4 small head, Note 1)

1 carrot (medium) (, peeled and finely shredded, using a julienne shredder, or box grater, Note 2)

2 green onion stems (, finely sliced on the diagonal)

1 cup edamame (, cooked per packet directions, Note 3)

2/3 cup Japanese seaweed salad (, pre dressed, Note 4)

1 1/2 tbsp soy sauce

1 1/2 tbsp rice vinegar (sub cider vinegar)

1 1/2 tbsp Kewpie mayonnaise (Note 5)

1 tbsp toasted sesame oil

1 1/2 tbsp olive oil

1 tsp sugar (any type or 1 1/2 tsp honey)

1/2 - 1 1/2 tsp wasabi paste (, adjust to taste, entirely optional, Note 6)

Directions

Dressing: Shake Dressing ingredients in a jar until the mayonnaise is fully emulsified. Taste and add more sugar if you want.

Toss with salad: Place cabbage, carrot, green onion, half the edamame and half the seaweed salad in a bowl. Add about 3/4 of the dressing, toss. (Seaweed will mostly stay in clumps).

Wilt: Set aside for 15 minutes to let the cabbage wilt a bit.

Serve: Toss again, then pile onto serving platter or bowl. Drape over remaining seaweed salad (in clumps) and edamame, drizzle with remaining Dressing. Serve!

Nutrition

• Calories: 288 kcal
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Cholesterol: 2 mg
• Sodium: 512 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 13 g
• Total Sugars: 17 g
• Protein: 11 g