sesame slaw with cucumber and edamame
If you're craving something fresh, crunchy, and full of flavor, this Sesame Slaw with Cucumber and Edamame is about to be your go-to. It’s bright, satisfying, and packed with texture.
Here’s everything you’ll need to bring this slaw to life:
Shredded purple cabbage gives it that crunchy base and beautiful color
Mandolined cucumber adds a cool, clean bite
Tender edamame packs in plant-based protein and a buttery texture
Scallions and cilantro bring brightness and a little zip
Toasted sesame seeds finish it off with that nutty, toasty crunch
The dressing is really the star- It’s savory, sweet, citrusy, and just a little sharp. after letting it the slaw soak up all the dressing, finish with toasted sesame seeds (or maybe a handful of crushed peanuts or crispy fried shallots if you’re feeling fancy!)
It’s perfect on its own, or tucked into lettuce cups, rice bowls, or alongside your favorite grilled protein.This slaw holds up well too—meaning leftovers the next day are just as good, maybe even better.
INGREDIENTS:
2 cups purple cabbage, thinly sliced
1 cup cucumber, sliced on a mandolin or very thinly sliced
1 cup shelled edamame, cooked and cooled
2 scallions, thinly sliced
A handful of cilantro, chopped
1 tablespoon sesame seeds
DRESSING:
2 teaspoons honey
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons lime or lemon juice
1 teaspoon sesame oil
1 crushed garlic clove
1 tablespoon grated ginger
Salt
DIRECTIONS:
In a large bowl, combine the 2 cups purple cabbage, 1 cup cucumber, 1 cup edamame, 2 scallions, and handful of cilantro.
Whisk together the 2 teaspoons honey, 2 tablespoons olive oil, 2 tablespoons soy sauce, 2 tablespoons lime juice, 1 teaspoons sesame oil, 1 clove garlic and 1 tablespoon ginger until well combined. Add a bit of salt to taste.
Pour the dressing over the slaw and toss until evenly coated.
Sprinkle with 1 tablespoon sesame seeds and let sit for 10–15 minutes for the flavors to meld. Serve chilled or at room temperature.