Coleslaw with Edamame

Recipe

Salad
Coleslaw with Edamame

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User Rating

4 out of 5 stars
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2 ratings

Recipe Data

14
Servings

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Servings and Ingredients

Ingredients
Serves 14
QuantityIngredientAdd
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.)
4green onions, chopped
c.unseasoned rice vinegar
¼ c.Hy-Vee light brown sugar
1 ½ tbsp.dark-roasted sesame oil

Directions

  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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%