Asian Cabbage Salad with Roasted Broccoli
A sweet and tangy cabbage slaw, with roasted broccoli and edamame. The salad dressing is made with SunButter Sunflower Butter, lime, and sweet coconut sugar, for the perfect sweet and tangy combination. A great side dish all summer long!
Prep Time20 mins
Cook Time12 mins
Servings: 8 people
- 1 pound broccoli florets
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- salt and pepper to taste
- 4 cups green cabbage shredded finely
- 2 cups red cabbage shredded finely
- 2 carrots peeled and julienned (or shredded)
- 1 cup edamame shelled
- herbs (cilantro, mint, green onions) chopped, to garnish, optional
- sunflower seeds and sesame seeds toasted, to garnish, optional
Asian Cabbage Salad Dressing
Heat oven to 400°F. Place the broccoli and tomatoes on a rimmed baking sheet. Drizzle with 1 tablespoons oil, salt, and pepper, and toss to coat. Bake for 10 to 15 minutes or until the broccoli starts to brown and the tomatoes soften and start to pop open.
In a blender or jar, add the salad dressing ingredients, and either shake well or process until the dressing is very smooth and creamy. Adjust spiciness by adding more or less chili sauce. We like 1 tablespoon and it gives it a nice kick without being very spicy.
Shred cabbage and carrots. I use my food processor to finely shred cabbage, but prefer the texture of julienne carrots.
Add cabbage, carrots, edamame, and roasted broccoli and tomatoes to a mixing bowl.
Toss the veggies with the dressing.
Top or garnish with fresh herbs (cilantro, mint or green onions) and toasted sunflower and sesame seeds. Serve warm or chilled.
Calories: 194kcal | Carbohydrates: 18g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Sodium: 109mg | Potassium: 513mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3365IU | Vitamin C: 88.4mg | Calcium: 82mg | Iron: 1.9mg