Recipe
Salad
Coleslaw with Edamame
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 14
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (3 oz) pkg ramen noodles (seasoning packet discarded) | ||
| 2 oz. Hy-Vee slivered almonds | ||
| ½ c. Hy-Vee sunflower seeds | ||
| 2 tbsp. Hy-Vee unsalted butter, melted | ||
| 1 (10 oz) bag shredded cabbage or angel hair coleslaw | ||
| 6 oz. shredded broccoli slaw | ||
| 1 (16 oz) pkg frozen edamame, thawed (about 3 c.) | ||
| 4 green onions, chopped | ||
| ⅔ c. unseasoned rice vinegar | ||
| ¼ c. Hy-Vee light brown sugar | ||
| 1 ½ tbsp. dark-roasted sesame oil |
Directions
- Preheat oven to 350 degrees.
- For the crunchy topping, break up the ramen noodle block and combine with almonds, sunflower seeds and melted butter. Spread on cookie sheet and bake for 12 to 15 minutes or until golden brown. Set aside and cool.
- Meanwhile, in a large bowl, combine cabbage, shredded broccoli, edamame and green onions. For the dressing, combine rice vinegar, brown sugar and sesame oil. Pour dressing over cabbage mixture; cover and refrigerate. Before serving, top with crunchy topping.
Nutrition facts
Servings
170 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 5mg
- Sodium: 65mg
- Total Carbohydrates: 16g
- Protein: 7g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 40%
0%
Iron 6%
0%
Calcium 6%