Serve up some soy joy!  Low-fat, high protein crisp edamame, fiber-rich black beans, and crunchy cabbage get tossed in an Asian vinaigrette for a “superfood” slaw that provides 100% of your daily dose of iron and folate. A great “make-ahead” dish because it gets better as it marinates.

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Serves: 6

Ingredients

• 1 10-ounce package frozen shelled edamame, thawed

• 1 15-ounce can low-sodium black beans, drained and rinsed (or 1½ cups cooked)

• ½ cup chopped red onion

• 2 cups thinly sliced celery (about 3 medium stalks)

• ½ cup cilantro, finely chopped (optional)

• 2 cups of your favorite cabbage, chopped, or coleslaw mix

Dressing

• 3 Tbsps rice vinegar

• 2 Tbsps extra virgin olive oil

• 1 Tbsp minced ginger

• 1 Tbsp low-sodium soy sauce

• 1 tsp sesame oil

• 1 tsp sugar

• ½ tsp salt, optional
  
  

Method 

1. In a large bowl, mix together all the ingredients.

2. In a small bowl, whisk together the dressing ingredients, then add to the vegetable mixture.

3. Chill until cold, about 1 hour. Serve.

Per serving with dressing: 383 calories, 22g protein, 56g carbohydrate, 8g fat, (1g sat, 4g mono), 21g fiber, 49mg sodium (with optional salt: 323mg sodium)