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Recipes / Veggies and Sides

Tangy Cabbage-Carrot Slaw with Lemon, Sesame, Tofu, Edamame & Cilantro

Posted January 29, 2018

Ingredients

Makes 4 Servings

  • 3 cups finely shredded cabbage or shredded coleslaw mix
  • 1 cup shredded carrots
  • 1 cup shelled edamame
  • 8 oz. extra firm tofu, diced
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped scallion
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. low sodium soy sauce
  • 1 Tbsp. canola oil
  • 1 Tbsp. sesame oil
  • Pinch chili flake

Directions

In a large mixing bowl, gently toss all ingredients together. Taste and season with more lemon and soy to your preference.

 

 

 

— Recipe Courtesy of Ingrid Berger