Description
This Spicy Sesame Slaw with Mushrooms and Edamame is a vibrant, Asian-inspired salad packed with crunch and bold flavor. Shredded cabbage, carrots, sautéed mushrooms, and protein-rich edamame are tossed in a zesty sesame ginger dressing. A refreshing plant-based side dish or taco topper, perfect for clean eating and easy vegan meals.
Ingredients
For the slaw:
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2 cups green cabbage, shredded
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1 cup red cabbage, shredded
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1 cup carrots, julienned or shredded
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1 cup mushrooms, thinly sliced (shiitake or cremini)
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1 cup shelled edamame, cooked
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2 green onions, thinly sliced
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1 tablespoon sesame seeds
For the spicy sesame dressing:
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3 tablespoons toasted sesame oil
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2 tablespoons rice vinegar
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1 tablespoon soy sauce
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1 tablespoon lime juice
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2 teaspoons honey or maple syrup
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1 tablespoon grated ginger
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1 clove garlic, minced
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1-2 teaspoons Sriracha or chili garlic sauce (to taste)
Instructions
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Heat a small amount of sesame oil in a skillet and sauté sliced mushrooms over medium heat for 3–4 minutes until tender. Set aside to cool.
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In a large bowl, combine green cabbage, red cabbage, carrots, edamame, green onions, and cooled mushrooms.
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In a jar or small bowl, whisk together all dressing ingredients until emulsified.
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Pour dressing over the slaw and toss well to coat evenly.
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Sprinkle with sesame seeds and serve immediately, or chill for 30 minutes to let flavors meld.
Notes
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Adjust spice level by adding more or less Sriracha or chili garlic sauce.
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Make it fully vegan by using maple syrup instead of honey.
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Great as a side, taco topping, or light lunch with rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish, Salad
- Method: Tossed, Sautéed
- Cuisine: Asian-Inspired
