Edamame and Scallion Slaw with Orange Lime Dressing

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  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 4 to 6 servings
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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


  1. Combine dressing ingredients in a bowl and whisk to combine. Combine slaw, edamame and scallions in a serving bowl. Toss with dressing and serve.
  2. 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.