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5
from 1 vote
Asian Slaw with Edamame & Miso Dressing
Pile this Asian Slaw on tacos or eat it straight. Tons of veggies, a hit of protein from the edamame and tons of flavor, thanks to the creamy (dairy free) miso dressing. 78 calories and 1 Weight Watchers SP
Prep Time
15
minutes
mins
Cook Time
4
minutes
mins
Total Time
19
minutes
mins
Course:
Salads
Cuisine:
Asian
Keyword:
Asian slaw, Miso Dressing
Servings:
7
Servings
Calories:
77.8
kcal
Author:
Dara Michalski | Cookin' Canuck
Ingredients
½
Napa cabbage
thinly sliced (about 4 cups)
¼
red cabbage
thinly sliced (about 2 cups)
2
green onions
thinly sliced
1
red bell pepper
diced
1
cup
shelled edamame
defrosted/cooked according to package directions
3
tablespoons
slivered almonds
lightly toasted in a dry skillet
¼
cup
minced cilantro
The dressing:
2
tablespoons
white miso
(or yellow miso)
1
tablespoon + 1 teaspoon
fresh lime juice
1
tablespoons
rice vinegar
1
tablespoon
pure maple syrup
1
teaspoon
minced ginger
1
teaspoon
sesame oil
½
teaspoon
chili garlic sauce
3
tablespoons
unsweetened almond milk
Instructions
In a large bowl, combine the sliced cabbages, green onion, bell pepper, edamame, almonds and cilantro.
Toss with the dressing. Serve.
The dressing:
In a medium bowl, whisk together the miso, lime juice, rice vinegar, maple syrup, ginger, sesame oil and chili garlic sauce until combined.
Drizzle in the almond milk while whisking until the dressing is smooth.
Notes
Weight Watchers Points: 1 (Blue - Freestyle SP) / 2 (Green) / 1 (Purple)
Nutrition
Serving:
1
cup
|
Calories:
77.8
kcal
|
Carbohydrates:
12
g
|
Protein:
4.8
g
|
Fat:
3.2
g
|
Saturated Fat:
0.2
g
|
Sodium:
167.6
mg
|
Fiber:
1.8
g
|
Sugar:
4.1
g