This Asian-inspired slaw salad is full of bright and crispy vegetables, as well as healthy fats and proteins from the edamame and peanuts. Another balanced vegan and gluten free salad to add to your brown bag lunch repertoire!
Working in Seattle this week has been…absolutely, unbelievably wonderful. You’re probably like, “Seattle? It’s so gloomy and gray all the time, that place is actually a mood de-booster!”
I left LA kind of feeling a little meh, with no reason why I could put a finger on it. So maybe the change of scenery and not going back to the normal client space in Spokane/Olympia was needed. Maybe it was all the fun team events we had planned, from a culinary walking tour around the city to a party in the Space Needle. Maybe it was the office view. Maybe it was that there was a PureBarre and an OrangeTheory fitness a block away from the hotel. Maybe it was the fall breeze and the perfect weather! There’s not a cloud in the sky, people!!
Either way, I feel recharged going into the weekend. And usually it’s the other way around! I definitely credit some of that energy to the plant-based salads I’ve been eating at lunchtime recently. Throughout my week in Seattle, I ate lots of mishmashes of salads like the one featured here. I swung by the Whole Foods and grabbed a bunch of vegan salads that I just tossed together and they tasted even better the next day. That’s a great thing about a slaw - it doesn’t get soggy and gross if you put the dressing on hours or even days prior (= great for food prep for brown bag lunches). It just tastes better!
This edamame slaw has so many fun textures, spicy flavors, and all of the nutrition you need at lunch to power through til snacktime. I ate this for lunch and brought it to a BBQ the next day, and thumbs up were given all around. It’s easy, colorful, and crowd-pleasing. If there is a peanut allergy in your home, using chopped toasted almonds would be a great swap.
Anyways, I’m headed home today after ten days away (Olympia -> LA -> Seattle)! Plans for this weekend include date night, day parties at Crissy Field, this “pop up dinner party”, and roasting a chicken for Rosh Hashanah on Sunday. Hopefully will be a solid mix of fun/play/relaxation/time back in my kitchen.
Now back to this vegan salad…
Nom nom nom.
- 4-6 cups chopped curly kale
- 1 cup chopped red and green cabbage
- 1 cup julienned carrots
- 1 cup shelled and cooked edamame beans
- ½ cup roasted peanuts
- ¼ cup chopped cilantro
- ¼ cup chopped basil
- 1 tbsp sesame seeds
- Juice of two limes
- 1 tsp toasted sesame oil
- 1 tsp fresh grated ginger
- 2 tbsp gluten-free tamari
- ¼ cup olive oil
- In a large mixing bowl, mix the kale, cabbage, edamame, carrots, peanuts, and herbs
- In a small bowl, whisk the lime juice, sesame oil, grated ginger, tamari, and olive oil
- An hour before serving, pour over slaw and mix throroughly
- Top with sesame seeds and serve
If you like this, you’ll love: Avocado Slaw
Thanks for stopping by! 
