Recipe for Summer Scallion Vegetable Slaw

Salads Tangy, Healthy, and Crisp

The surprising addition of fresh pear lifts the flavor profile of this salad from coleslaw into a special dish. With more research pointing towards the benefits of cruciferous vegetables, a serving of this cabbage-rich salad will help your heart, cholesterol and overall health – and it is a tasty way to deliver good nutrition. The dressing is a uniquely Asian combination of sweet, hot, salty and sour that can be used at many other meals. Bright green soybean edamame can be found precooked in your grocer’s freezer section.

Summer Scallion Vegetable Slaw

Recipe courtesy of
  • Chef Edwin Cabrera

Prep Instructions

  • Yield: 4 servings
  • Prep Time: 15 minutes
  • Cook Time: None
  • Total Time: 15 minutes

Recipe Ingredients

  • 1/2 cup rice vinegar
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon fresh garlic, minced
  • 2 tablespoons shallots, minced
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 3 cups red cabbage, shredded
  • 3 cups green cabbage, shredded
  • 1 cup red bell pepper, thinly sliced
  • 1 cup edamame beans, cooked and cooled
  • 1 cup fresh carrot, julienned
  • 1 cup scallions, 1/2-inch bias cut
  • 1/2 pear, thinly sliced

Instructions

  1. For vinaigrette, blend: rice vinegar, ginger, garlic, shallots, soy sauce, and sesame oil.
  2. In a large bowl, combine cabbage, pepper, edamame, carrots, scallions, and pear. Fold in vinaigrette.
  3. Refrigerate at least 10 to 15 minutes before serving.

Category Tags

Cholesterol-free
Diabetes-friendly
Gluten-free
High fiber
Low carbohydrate / low sugar
Peanut-free
Salads
Tree nut-free
Vegan
Vegetarian
Whole food, plant-based

Nutritional Data

Calories: 127
Fat: 3 g
Saturated Fat: 0.21 g
Cholesterol: 0 mg
Sodium: 150 mg
Carbohydrates: 21 g
Fiber: 7 g
Sugars: 10 g
Protein: 6 g
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