Garbanzo and Edamame Slaw
This is the perfect salad to bring when you want to jazz up a summer barbecue. So colorful and crunchy too! Another great "MPM Side Dish in a Flash!"
Ingredients
Dressing
- 3/4 cup plain Greek-style yogurt
- 2 teaspoons honey
- Juice of 1 lime
Slaw
- 1 14 ounce can garbanzo beans (chickpeas)
- 3 carrots shredded (or 1 small package of shredded)
- 1 small head purple cabbage shredded
- 1 small head green cabbage shredded
- 1 cup frozen shelled edamame defrosted
- 2 green onions sliced
- 2 teaspoons sesame seeds
- 2 teaspoons sunflower seeds
- Salt and freshly ground pepper as desired
Instructions
- In a small bowl, combine all dressing ingredients.
- In a large bowl, toss together all slaw ingredients.
- Combine dressing with slaw until well mixed.
- Refrigerate for at least 4 hours to allow flavors to blend.
Notes
Make Ahead and Storage Tips: slaw can be made 1 day ahead. Store in the refrigerator.
This slaw is quite versatile and would be delicious with any "mix-in's" you'd like to add such as dried cranberries, raisins, chopped apples, almonds or pine nuts
