Edamame and Cashew Cole Slaw


"A delicious non-mayo cole slaw with an Asian twist! Great for cook outs and summer time!"
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15 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  • Prep

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  1. Cook edmame as directed on back of bag.
  2. While edamame are cooking, whisk juices, oil, vinegar, salt and pepper. Chop green onions and place in a large bowl with bagged cole slaw and cashews.
  3. Drain water from edamame. Let stand 5 minutes.
  4. Toss edamame in with the cole slaw mix. Pour dressing over top and toss lightly.


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