Asian Coleslaw

(from kjones28’s recipe box)

Serves 8 people

Categories: Sides


  • 1/2 m. head green cabbage, shredded
  • 1 medium carrot, shredded
  • 1/2 red pepper, julienned
  • 1 handful chopped cilantro
  • 1 c. shelled frozen edamame beans
  • 1/4 c. seasoned sesame oil
  • 1/2 c. rice wine vinegar
  • juice of 1/2 lime
  • salt to taste


  1. Place cabbage, carrots, pepers and cilantro in large bowl.

  2. Coil edamame beans according to package directions and rise in cold water when done. Add beans to cabbage.

  3. Whisk together sesame oil, rice wine vinegar, lime juice and salt.

  4. Pour over slaw.

  5. Cover and refrigerate until ready to eat.

  6. Coleslaw can be prepared several hours before eating.

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