Crunchy Asian Cole Slaw

  • 1/2 head of purple cabbage
  • 2 carrots
  • 1/4 cup arame, soaked
  • 1 cup water
  • 1/4 cup edamame
  • 3 tbsp. brown rice vinegar
  • 3 tbsp. toasted sesame oil
  • 1 and 1/2 tbsp. maple syrup
  • 2 tbsp. shoyu
  • 1 tbsp. ginger juice

Finely chop or grate in a food processor the cabbages and carrots.  In a pot cook arame in water for 10-15 minutes.  Strain the arame and add to the cabbage and carrots.  Mix in steamed edamame beans.  Whisk rice vinegar, sesame oil, maple syrup and ginger juice.  Coat the vegetables evenly and let marinate in the refrigerator for 30-45 minutes.

  • Cynthia Robinson

    Andrea… I LOVE cabbage… all kinds, was raised on my Portuguese Grandmothers Polish recipe for stuffed cabbage… (great story behind that reference). I know I have read raw cabbage is not the healthiest choice for Hypothyroid… if the cabbage is blanched does that make a difference or does it really need to be “cooked”?