Edamame Cabbage Crunch

Cabbage is a superfood hero. It gets a bad rap for its strong aroma and flavor when cooked, but is actually quite mild when eaten raw. It's an excellent source of vitamin C (even higher than oranges!) and loads other nutrients, and has many anti-inflammatory properties. This salad is loaded with protein to keep you full and fiber to keep your belly flat, enjoy!

Edamame Cabbage Crunch
Prep Time: 15 min
Total Time: 15 min
Serves 4-6

Ingredients:

For the salad

• 1 head green or red cabbage, chopped or shredded
• 1 16oz bag shelled organic edamame
• 2 large carrots, peeled and julienned
• 2 stalks celery, chopped
• 6 green onions, white part and 3 inches of green, finely chopped
• ½ cup sliced almonds

For the dressing

• 3 tbsp light oil, such as canola or macadamia nut oil
• 2 tbsp organic soy sauce (or wheat-free tamari sauce)
• 1 tbsp red wine vinegar
• 1 tbsp organic agave nectar
• Juice of 1 lime (about 1 tbsp)
• ½ inch knob freshly grated ginger (about 1 tsp)
• ¼ tsp sea salt
• pinch of black pepper

Recipe:
Steam the edamame 3-5 minutes until tender but firm, then run under cold water to cool. Combine all ingredients in a large bowl and toss with dressing. Garnish with extra sliced almonds and onion stems if desired.

Tips:

• Buy organic sliced almonds in the bulk food section of your grocery store, they are inexpensive and already sliced for you.
• Buy organic especially if using canola oil as it's highly processed and often GMO (genetically modified).