Red Cabbage Salad with Tamari Toasted Walnuts and Edamame

Total Time
30 Mins


If you’re a fan of coleslaw or are just in the mood for something crunchy, this recipe is for you.

Total Time

Prep Time
20 Mins
Cook Time
10 Mins
Total Time
30 Mins


150 cal
Total Fat
8 g
Polyunsaturated Fat
5 g
0 mg
530 mg
16 g
Dietary Fiber
4 g
5 g


For the walnuts:

  • 1/2 cup California walnuts, chopped
  • 1 teaspoon maple syrup
  • 1 teaspoon tamari (wheat free soy sauce)
  • Pinch of cayenne pepper

For the dressing:

  • 2 tablespoons rice vinegar
  • 2 tablespoons tamari
  • 2 tablespoons maple syrup
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sesame oil
  • 1 tablespoon minced fresh ginger
  • Pinch of cayenne pepper
  • Pinch of salt

Salad ingredients:

  • 1 cup fresh edamame, or frozen edamame, thawed
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 4 cups shredded red cabbage (about half a head)
  • 2 cups peeled and grated carrots (about 3 large carrots)
  • 1/4 cup finely chopped fresh cilantro or fresh basil
  • 2 tablespoons finely chopped fresh mint


  1. Preheat the oven to 350°F.  To prepare the walnuts, toss them in a small bowl with the maple syrup, tamari and cayenne.  Spread on a baking pan and bake for about 10 minutes, stirring once, until golden brown and fragrant.  Cool to room temperature.  If the nuts stick to the pan, loosen them with a spatula.
  2. To make the dressing, whisk together the vinegar, tamari, maple syrup, lime juice, sesame oil, ginger, cayenne and salt.  Or combine the ingredients in a tightly capped jar and shake until blended.  Set aside.
  3. To prepare the salad, in a large bowl toss the edamame with lime juice and salt.   Add the cabbage, carrot, cilantro and mint.  Add the dressing and toss to combine and coat the vegetables.  Sprinkle the prepared walnuts on top and serve.