Asian Cabbage Salad

From the well rounded pregnancy cookbook

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 12  ounces  package frozen shelled edamame
• 1⁄2 head red cabbage, finely shredded (about 4 cups)
• 1⁄2 head cabbage, finely shredded (about 4 cups)
• 2  medium carrots, finely shredded (about 2 cups)
• 4  scallions, green and white parts, finely chopped
• 2  tablespoons  toasted sesame oil
• 3⁄4 cup seasoned rice vinegar
• 1  tablespoon  grated fresh ginger
• 1  teaspoon  sambal oelek chili paste (optional) or 1  teaspoon  another ground  chili paste (optional)
• 2  tablespoons toasted sesame seeds
•  chopped cilantro (to garnish)

Directions

1. Cook the edamame according to the package directions, drain, and set aside to cool.
2. In a large bowl, combine the edamame, cabbages, carrots, and scallions. In a small bowl, whisk together the oil, vinegar, ginger, and sambal, if using. Pour the dressing over the slaw, mix well, and refrigerate for at least 2 hours or overnight.
3. Serve garnished with sesame seeds and cilantro.