Description
This vibrant Spicy Sesame Slaw with Mushrooms & Edamame is a fresh, crunchy salad bursting with Asian-inspired flavors. Featuring shredded cabbage, crisp edamame, colorful bell peppers, and sautéed mushrooms tossed in a creamy, spicy sesame dressing, it offers a perfect balance of heat, tang, and nuttiness. This dish makes a delicious and nutritious side or light main, ideal for those seeking a flavorful vegetable-forward meal packed with protein and texture.
Ingredients
Vegetables & Nuts
- 1 cup frozen shelled edamame
- 6 cups shredded cabbage (mix of red and green, about 1 small cabbage total)
- 1 ½ cups shredded carrot (from 2 medium carrots)
- 1 large red bell pepper, finely sliced
- 4-5 green onions, sliced
- ⅓ cup toasted sliced almonds
- 227 grams (½ lb) sliced mushrooms (mix of shiitake and cremini)
Dressing
- ¼ cup tahini
- 1 tablespoon avocado or olive oil
- 1 tablespoon toasted sesame oil
- 1 ½ tablespoons maple syrup
- 1 ½ tablespoons chili paste (such as Sambal Oelek or Gochujang, adjust to taste)
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon lime juice
- 1 clove garlic, finely minced
- 2-inch piece ginger, finely minced
- Sea salt and ground black pepper, to taste
- 3 tablespoons water, plus extra as needed
Mushroom Seasoning
- 2 teaspoons Tamari soy sauce
- 1 teaspoon maple syrup
- ½ teaspoon toasted sesame oil
- 1 tablespoon olive or avocado oil
- Sea salt and ground black pepper, to taste
- 2 teaspoons sesame seeds
Instructions
- Thaw Edamame: Thaw the edamame by boiling it in a pot of water for 1 minute or rinsing it under hot water in a colander for a couple of minutes. Drain well and set aside to cool.
- Combine Vegetables: In a large bowl, mix together the thawed edamame, shredded cabbage, shredded carrots, finely sliced red bell pepper, and sliced green onions. Set aside the toasted sliced almonds for garnish.
- Make Spicy Sesame Dressing: In a medium bowl, whisk together the tahini, avocado or olive oil, toasted sesame oil, maple syrup, chili paste, rice vinegar, lime juice, finely minced garlic and ginger, salt, pepper, and 3 tablespoons of water. Whisk until smooth and the consistency is thick but pourable. Add more water if needed to reach desired consistency, then set dressing aside.
- Prepare Mushroom Sauce: In a small bowl, combine the Tamari soy sauce, maple syrup, and toasted sesame oil. Stir and set aside for later use.
- Sauté Mushrooms: Heat a large skillet over medium-high heat. Add olive or avocado oil and swirl to coat the pan. Add all the sliced mushrooms at once and let them cook undisturbed for 1 minute to develop color. Stir the mushrooms, then let them cook undisturbed for another full minute. Season with salt and pepper. Continue sautéing, stirring occasionally, until mushrooms are tender, golden on edges, and any liquid has evaporated, about 5 minutes total. Pour in the Tamari mixture and cook for an additional minute, stirring to coat mushrooms. Stir in sesame seeds and remove skillet from heat.
- Assemble Salad: Pour the prepared spicy sesame dressing over the mixed vegetables in the large bowl. Season with salt and pepper to taste, then toss everything thoroughly until evenly coated in the dressing. Top the dressed slaw with the sautéed mushrooms and toasted sliced almonds. Serve immediately and enjoy!
Notes
- Adjust the amount of chili paste based on your preferred spice level.
- Use a mix of red and green cabbage for a colorful presentation, but green cabbage alone works too.
- If you prefer a vegan option, ensure the chili paste and tamari are vegan-friendly.
- The mushrooms can be varied depending on availability; shiitake and cremini offer great texture and flavor.
- For added crunch, consider toasting additional sesame seeds to sprinkle on top.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; add nuts just before serving to maintain crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian Fusion
