There is a lot of peeling and chopping to be done for this dish, but the fresh flavors are so worth it. The recipe makes a big batch, perfect for taking to a potluck or sharing with family (or having lots of leftovers). Unlike the usual coleslaw recipe, this version has plenty of starchy corn and beans to fill you up. It can definitely stand alone as dinner. Here are my tips for easy prep:
-Use a food processor to shred the cabbage, followed by the carrots. The hard carrots will push through any leftover soft cabbage leaves.
-I have repurposed an old cheese grater for grating in a pinch, but I highly recommend investing in a microplaner for zesting limes (and other citrus fruit) and grating ginger. The fine blades of a microplaner will take your meals to the next level. For limes, the zest is feather light; ginger comes out much more finely grated and juicy. It’s under $20 and well worth it over a few meals time.
-Buy frozen corn and pre-shelled edamame. Leave them on the counter to thaw before use. Both are available organic if you desire.
-Nama shoyu is unpasteurized soy sauce. Purported to have nutritional benefits, for taste alone I’d choose nama shoyu over regular soy sauce. It is to regular soy sauce what soy sauce is to the reduced sodium variety.
-Almond butter: like most things, it’s better when fresh. If you have one of those fancy health food stores that let’s you grind almond butter fresh from the machine, give it a try! It’s delicious, and you can save money by buying a smaller quantity of almond butter. In this recipe almond butter adds a little sweet and fatty flavor and body to the dressing. Since nuts are a calorie-dense food, be aware of how much you’re eating of nuts and nut butters if weight loss is a goal. Half a cup a week is about right for me.
1 Small red cabbage, shredded
5 Carrots, peeled and shredded
1 Red bell pepper, chopped
2 Cups shelled edamame
2 Cups corn
Zest and juice of 2 limes
1/2 Cup rice wine vinegar
1/4 Cup nama shoyu or soy sauce
1/2 Cup almond butter
1 Inch knob fresh ginger, grated
In a large bowl combine the cabbage, carrot, red bell pepper, edamame, corn, lime zest and lime juice. To prepare the dressing, combine the vinegar, nama shoyu, almond butter and ginger in a small bowl and mix until a smooth, somewhat creamy consistency is achieved. Pour the dressing onto the coleslaw and use a pair of large salad hands to combine.