I’ve been plant-based for over a year now and haven’t felt bored once. I love discovering new flavour combinations and testing and trying out recipes like the ones below. I’m alternating between these and my Tabbouleh recipe this week!
Let me know if you give them a whirl!
Kale and Cabbage Coleslaw with Crunchy Ramen Noodles:
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Sugar
- 2 tablespoons soybean oil
- Salt and pepper to taste
- 1 package (12 oz.) Pre-cut coleslaw blend
- 2 cups Baby kale leaves (packed)
- 1⁄2 package(2-3 oz.) Ramen noodles, lightly crushed in package (seasoning mix discarded)
- 2 tablespoons Toasted sunflower seeds
- 1/2 cup Shelled Edamame
In a large bowl, whisk together the dressing ingredients.
Add the coleslaw mix, kale and edamame and mix well.
Just before serving, top with the ramen noodles and sunflower seeds.
Wok Charred Edamame 3 Ways:
2 tablespoons Soybean oil (commonly labelled vegetable oil)
4 cups Edamame, in-shell, thawed
Soy Ginger Seasoning
1 tablespoon Soy sauce
2 teaspoons Fresh ginger
1 teaspoon Sesame seeds
Maple Balsamic Seasoning
2 tablespoons Maple syrup
1 tablespoon Balsamic vinegar
1 teaspoon Sea salt
Dukkah Spiced Seasoning
2 tablespoons Dukkah spice blend
Heat soybean oil over high heat in a wok or skillet.
Add edamame; sauté for 3 to 5 minutes, stirring constantly, until pods begin to lightly char.
Remove and season as desired.
Repeat 3X for all three seasonings.
Images by Soy Connection.