Photo: Edamame and Scallion Slaw with Orange Lime Dressing Recipe
Ingredients
For the dressing:
- 1/4 cup olive oil
- 1 tablespoon whole-grain Dijon mustard
- 2 large navel oranges, juiced
- 1 lime, juiced
- 2 tablespoons red wine vinegar
- Salt and freshly ground pepper
For the salad:
- 2 (1-pound) packages prepared slaw mix
- 1 pound edamame, shelled, boiled in salted water for 3 to 5 minutes and drained
- 1 bunch scallions (about 6), thinly sliced
Directions
Combine dressing ingredients in a bowl and whisk to combine. Combine slaw, edamame and scallions in a serving bowl. Toss with dressing and serve.
If not serving immediately, cover salad with a moist paper towel or clean kitchen towel and refrigerate until ready to serve. Dress salad just before serving.
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By Sweet Chili
New York, NY
on August 19, 2011
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Beyond tasty! Lieberman never disappoints! BTW, add some red pepper flakes and you give this slaw another flavor boost! BTW, anybody know why this recipe will not add to my Recipe B
By mama_j_12169217
Washburn, 89
on August 15, 2010
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I skipped the edamame due to a soy allergy in the family. But the rest was wonderful. My husband who does not usually liked coleslaw, had a second helping! I will be making this one again soon!
By synthesizeddays
Los Angeles, CA
on August 18, 2009
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This slaw like most gets better the next day but unlike the typical slaw it is light and tangy. If you don't like the taste of citrus its probably not for you. I opted to use broccoli slaw instead of cabbage slaw for maximum crunch and added a tiny bit of chili garlic sauce because I like my slaw spicy. Just remember to add the oil slowly to the dressing and fully emulsify before adding to the slaw then it won't taste like olive oil like many people mentioned.
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