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Peanut Edamame Steamy Slaw

Peanut Edamame Steamy Slaw

A warm salad? Won’t that taste and feel like hot coleslaw? Don’t fear, picky eaters. My dear mother loves this light lunch, and she hates everything but cheese and chocolate. After years of buying pre-shredded cabbage, I switched to full heads. The extra five minutes with my food processor netted an extra pound of produce for half the cost. I should call this the “Lean, Green, Fifteen” because it is a low-carb Vitamin K bomb that will take only fifteen minutes. Vitamin K is responsible for that Oz-esque emerald hue found in most cruciferous vegetables. Think broccoli, kale, lettuce, and cabbage.


Aren’t those chopsticks the cutest utensil?! I only use them for this meal…

Slaw Base

  • *300 grams of cabbage, roughly chopped
  • 3/4 cup shelled edamame, fresh or frozen ~ 85g
  • Toppings: 2 tablespoons crushed raw peanuts, red pepper flakes


Peanut Butter Cream Sauce

  • 1/4 lb silken tofu ~123g
  • 1 tablespoon natural peanut butter ~ 16g
  • 1 tablespoon defatted peanut powder (such as PBFit) ~ 8g
  • 1 tablespoon reduced-sodium soy sauce ~ 15g
  • 2 cloves garlic, minced (or garlic powder, canned minced garlic, etc.)
  • Ginger in some form (powder, paste, whole, whatever will work)
  • +/-  2 teaspoons of black pepper, or as much as you can handle.
  • Water/vinegar/non-dairy milk, to thin the dressing
  1. Heat your skillet over medium heat and prepare the cabbage, if needed.
  2. Measure and homogenize the PB dressing ingredients in a food processor or small blender. Your sauce should be slightly thick and oh-so-addictive. Tell it to be patient while you cook the veggies and legumes.
  3. Water sautee or steam the cabbage (in French, we say le chou) for 3-4 minutes.
  4. Defrost edamame in the microwave, then add to the soft cabbage.
  5. Toss in the pan, add dressing, and plate her up.
  6. Serve with 2 tablespoons of crushed peanuts and red pepper flakes.
  7. Bask in the glory of having consumed 3 cups of vegetables and 26 grams of complete plant-based protein.

Nutritional Facts (per whole recipe, one large serving): 470 calories, 18g fat, 17g fiber, 550 mg sodium, 26g protein

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