Edamame Coleslaw with 5 minute Asian Dressing #ad #soyfoodsmonth

Edamame Coleslaw with 5 Minute Asian Dressing

April 11, 2016Danita
This post is sponsored by Soyfoods Association of North America in conjunction with Blog Meets Brand and I have been compensated for my participation. All opinions are my own.

Asain Salad 5 Minute Blender Dressing #ad #soyfoodsmonth

You all know how I love a good “National Food Day”.  Did you know April is National Soyfoods Month?  As it turns out I have a favorite soyfood….edamame!  So, today I’m sharing Edamame Coleslaw with 5 Minute Asian Dressing.  

Edamame Asian Salad #soyfoodmonth #ad

I first had edamame as an appetizer at an Asian restaurant.  I was with some friends and none of us had ever had it so we decided to give it a try.  When it came, in the shell, the waiter also brought us an empty bowl.  We weren’t sure what it was for so I asked.  Turns out, you don’t eat the shell!  That thing is REALLY thick, so the extra bowl was for the empty shells…. glad I asked before we just chowed into them!     

But, I’ve heard soyfoods like edamame aren’t safe… you may be saying.

Recently, I heard the same thing.  The most popular “myth” about soy is that it contains estrogen, therefore eating it can be bad for women and especially harmful to men.  Of course, as a wife and mom, I wouldn’t want to feed my family something that would harm them. The truth is, soyfoods DO NOT contain estrogen.  Soy, as do all plants, contains isoflavones which has a chemical structure similar to estrogen, however, they do not act like estrogen in the body.  There’s NO scientific evidence that soyfoods cause feminizing effects in men.  (See below for more nutritional facts about soyfoods)

So, now that we’ve cleared that up, let’s get back to the Edamame Coleslaw ….. 

Normally, I’m not a “coleslaw person” but this has seriously become my go-to lunch and dinner side for the last few days!  It’s super simple, low-calorie and loaded with good stuff…thanks to the Edamame, which is very popular right now.  

 AND.THE.DRESSING….OH,MY!  It literally takes FIVE minutes, mixes in the blender and it’s DE-LICIOUS!  

Edamame Asian Salad #soyfoodmonth #ad

The original recipe called for mayo but (as my IRL friends know) I don’t really care for mayo, so I substituted Silk Dairy-Free Yogurt Alternative.  The taste was amazing, it had a perfectly creamy texture AND low-calorie!  My daughter and husband really loved this salad and dressing, too.  Can you say “SCORE!”?  

Here’s the Recipe:

Salad:

  • 3 cups cole slaw mix*
  • 1/2 cup shelled edamame, stemmed and cooled*
  • 1 Tbsp loosely packed cilantro (or more if desired)
  • Cucumber to taste
  • Chow mein noodles (garnish)

Edamame Asian Salad #soyfoodmonth #ad

Place all ingredients in a large bowl and toss to mix

Garnish with chow mein noodles just before serving

*Edamame tends to sink to the bottom so it’s good to toss just before serving

5 Minute Asian Blender Dressing:

  • 1/2 cup Silk Dairy-Free Yogurt Alternative (Simply Plain)
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp honey
  • 1 Tbsp sesame oil
  • 2 Tbsp soy sauce
  • 1/2 tsp minced garlic
  • 1 1/2 tsp ginger (fresh or paste, not ground)
  • 1 1/2 tsp chili garlic sauce (more if you like it hot)

5 minute asian dressing #soyfoodsmonth #ad

Combine all ingredients in blender and blend on medium until smooth.  It only takes a few seconds.

Store in airtight container in the refrigerator until ready to serve or for 3-4 days.  Just give it a stir before serving if it separates.  

5 minute Asian Dressing #soyfoodsmonth #ad

Tips:

*To save time I used a bagged cole slaw mix, but you could make your own.  Just shred regular cabbage, red cabbage and carrots in the proportions you prefer.  

*The easiest way I found to cook edamame is in the microwave.  Place frozen edamame in a microwave-safe bowl with a couple of tablespoons of water.  Cover and microwave on high about 5-7 minutes, depending on how much you’re doing.  Edamame will be tender-crisp when done.  Microwave a little longer if necessary.

*The chili garlic sauce gives it a nice “kick”.  The dressing may continue to get more “spicy” the longer it sits.* 

Edamame Coleslaw with 5 minute Asian Dressing #ad #soyfoodsmonth

 

 

Edamame Coleslaw
Serves 6
Write a review
Print
Prep Time
5 min
Cook Time
7 min
Total Time
15 min
Prep Time
5 min
Cook Time
7 min
Total Time
15 min
Ingredients
  1. 3 cups cole slaw mix
  2. 1/2 cup shelled edamame, stemmed and cooled
  3. 1 Tbsp loosely packed cilantro (or more if desired)
  4. Cucumber to taste
  5. Chow mein noodles (garnish)
Instructions
  1. Place all ingredients in a large bowl and toss to mix
  2. Top with chow mein noodles just before serving
Notes
  1. *Edamame tends to sink to the bottom so it’s good to toss just before serving
  2. To save time I used a bagged cole slaw mix, but you could make your own. Just grate regular cabbage, red cabbage and carrots in the proportions you prefer.
  3. *The easiest way I found to cook edamame is in the microwave. Place frozen edamame in a microwave-safe bowl with a couple of tablespoons of water. Cover and microwave on high about 5-7 minutes, depending on how much you're doing. Edamame will be tender-crisp when done. Microwave a little longer if necessary.
O Taste and See https://otasteandseeblog.com/

5 Minute Asian Dressing
Creamy, dairy free Asian dressing with just a little "kick"
Write a review
Print
Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1/2 cup Silk Dairy-Free Yogurt Alternative (Simply Plain)
  2. 2 Tbsp rice wine vinegar
  3. 2 Tbsp honey
  4. 1 Tbsp sesame oil
  5. 2 Tbsp soy sauce
  6. 1/2 tsp minced garlic
  7. 1 1/2 tsp ginger (fresh or paste, not dried)
  8. 1 1/2 tsp chili garlic sauce (more if you like it hot)
Instructions
  1. Combine all ingredients in blender and blend on medium until smooth. It only takes a few seconds.
  2. Store in airtight container in the refrigerator until ready to serve or for 3-4 days. Just give it a stir before serving if it separates.
Notes
  1. *The chili garlic sauce gives it a nice “kick”. The dressing may continue to get more “spicy” the longer it sits.*
O Taste and See https://otasteandseeblog.com/
 *Half a cup of cooked soybeans contains 29% daily value of protein, 21% DV fiber, 25% DV iron and 14% DV calcium as well as at least 9% DV of 10 other essential vitamins and minerals.  (DV, daily nutrient needs based on 2,000 calories per day)       

 

This post was linked up at Wake up Wednesday Link PartyThat’s How We Roll Link Party, and Family Fun Friday.
edamame coleslaw with 5 minute Asian Dressing #ad #soyfoodsmonth

2 Comments

  • Rach’s Recipes

    April 13, 2016 at 2:17 AM

    I was thinking of adding some peanut butter to the dressing, as I’ve used in other Asian sauces in the past, what do you think? I look forward to making this thank you!

    1. Danita

      April 13, 2016 at 7:10 AM

      Your right Rachel, many (if not most) Asian Dressing recipes do include peanut butter. Although I love Asian food, I don’t care for peanut butter BUT I know most people do. I think it could work in this recipe. If you give it a try I’d love to hear how it turns out and include it as an optional ingredient in the post for others who enjoy peanut dressing. Thanks for taking the time to stop by! Have a blessed day!

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