Almond Slaw with Edamame

Crunchy vegetables and nuts, how easy is that.

Have you made any New Years resolutions yet? or I guess the question is DID you make any New Year’s resolutions and have you broken them yet?

Guess I could resolve not to go to so many movies a week, but why would I do that, I’m over 60 so why not go as often as I want (at least twice a week) until I run out of movies to watch. I could resolve to exercise more but I have to start doing that anyway because my sciatica problem is into its fifth month so why not try a little more moving around to see if it will get better.

I have not really made any other promises to myself than to try and simplify our meal times a little. I don’t mean make easy recipes with 2 or 3 ingredients; but I think I would like to start trying to make some kind of meat dish, or fish or chicken, probably on the grill since I won’t have to do that and make one side dish to go along with the main dish. How easy would dinner be every night if I were to simply make meat and a salad of some sort or throw a vegetable on the grill with the meat.

Of course, slaw is in the “salad” category and this slaw has broccoli slaw, cabbage, carrots and edamame. That’s a lot of vegetables and vitamins packed into one dish and really easy to make. You’ll love the crunchiness of this slaw.

BLAST FROM THE PAST: This Tomato and Edamame Salad is another way you can use those shelled edamame.


I used the shelled edamame; not need to shell if you don’t have to.


Mix the cabbage, broccjalapeño, carrot


Grate the fresh ginger for the dressing.


Cook the edamame according to package directions then put in ice water to stop the cooking process. Drain and set aside.


Add the edamame and cilantro to the bowl and toss with the dressing.


Toast the almonds and add to the slaw and give a quick toss.


Almond Slaw with Edamame
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  1. 1/2 bag broccoli slaw mix
  2. 1/2 bag cabbage slaw mix
  3. 1-2 carrot, shredded
  4. 1 jalapeno, seeded and thinly sliced
  5. 1 c. frozen edamame
  6. 1-2 shallots (or 1 bunch green onions)
  7. 1/2 c. cilantro, chopped
  8. 1 Tbsp. sesame seeds, optional
  9. 1/2 c. roasted almonds
  1. 1 tsp. sesame oil
  2. 1/3 c. vegetable oil
  3. 1 Tbsp. sugar
  4. 1 1/2 tsp. grated fresh ginger root
  5. 1 tsp. soy sauce
  6. juice of one lime
  7. salt and pepper to taste
  1. Dressing: Mix all dressing ingredients and chill until ready to put the slaw together.
  2. Bring about 2 cups water to boil and add one cup of the frozen edamame. Bring to boil, cook 2-3 minutes, then drain and put in bowl of ice water for about 5 minutes, drain and refrigerate until needed.
  3. Put the broccoli slaw, cabbage slaw, carrot, jalapeño, shallot (or green onion) and cilantro in bowl. Mix to combine. Add the edamame and mix again gently so you don't break up the bean. Refrigerate until ready to serve.
  4. Toast the almonds and chop (or used sliced almonds). I toast mine for about 2 minutes on a baking stone in the microwave.
  5. About 10 minutes before serving, add some of the dressing, toss and add the almonds. Add sesame seeds if you have them
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