Tuscan Kale and Napa Cabbage Slaw with Edamame
  • 1bunch Tuscan (lacinato or dinosaur) kalecenter ribs removed, leaves thinly sliced
  • 1small head Napa cabbagehalved lengthwise, cored, and thinly sliced
  • 1large fennel bulbhalved lengthwise and thinly sliced
  • 1small red onionhalved lengthwise and thinly sliced
  • 1large red bell pepper
  • 1pound frozen shelled edamame
  • 1/3cup mellow white miso
  • 7cloves garliccrushed or finely minced
  • 1/2cup fresh lemon juice
  • 1/2cup tahini
  • 1/4cup flaxseed oil
  • 1tablespoon low-sodium, wheat-free tamari sauce
  • 3ounces daikon sprouts
  1. Bring a medium pot of water to boil.
  2. Place kale, cabbage, fennel, and onion in a large bowl. Cut bell pepper into quarters and remove seeds and membranes. Peel skin off each quarter with a vegetable peeler; then cut into 1/4-inch slices. Add to vegetables in bowl.
  3. Add edamame to boiling water and blanch for about 1 minute. Drain, rinse with cold water, and drain again thoroughly. Add to vegetables.
  4. Combine miso, garlic, and lemon juice in a bowl and mash together with a spoon or silicone spatula until smooth. Stir in tahini, oil, and tamari until thoroughly blended. Add to vegetables and toss until well mixed. Divide among plates and garnish with daikon sprouts. Serve at once.
Recipe Notes
Nutrition Facts
Tuscan Kale and Napa Cabbage Slaw with Edamame
Amount Per Serving
Calories 330
% Daily Value*
Sodium 564mg 24%
Total Carbohydrates 30g 10%
Dietary Fiber 9g 36%
Protein 16g 32%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 330 cal, 49% fat cal, 19g fat, 3g sat fat, 0mg chol, 16g protein, 30g carb, 9g fiber, 564mg sodium