Lately I’ve been into eating crisp salads and lots of veggies with my meals. This spicy sesame slaw fits perfectly. We make a vibrant raw vegetable base with cabbage, carrots, red peppers and green onions. Edamame is tossed and then everything is coated in a creamy and spicy sesame dressing. We top it off with sautéed mushrooms and toasted chopped almonds for extra crunch. This recipe is perfect for the next time you need a flavorful side salad!
Inspiration for this recipe:
- The dressing is inspired by Japanese goma dare—a creamy sesame dressing/sauce. I have found many variations of this sauce online. The ingredients to combine are: roasted sesame seeds and/or sesame oil, rice vinegar, sweetener, soy sauce and mayonnaise. You can read more about this spice in the Just One Cookbook and The Japantree.
- The spicy sesame dressing in this slaw recipe calls for non-roasted tahini for creaminess and toasted sesame oil for that intensity. I sweeten mine with maple syrup and add chili paste for spice. I add ginger, garlic and a bit of lime because I love the citrus lift.
- All this to say: Goma’s courage and versatility was certainly an inspiration. My recipe here, however, does not stick to any traditional concept of sauce.
I love thinly shaved vegetable tangles (see this creamy mustard slaw and this charred corn slaw), but wanted something warm with this spicy sesame slaw. So I added some sautéed mushrooms on top! This is an optional extra step, but the robust and earthy flavor of brown mushrooms works beautifully here. While cooking the mushrooms are tossed with a mixture of maple, tamari and sesame oil. These mushrooms combined with the roast-y/crunchy nuts and slaw make every bite so delicious and satisfying.
Hope you love this one!
Spicy Sesame Slaw with Mushrooms and Edamame
Spicy sesame slaw is creamy and crunchy, loaded with vegetables and made extra hearty with sautéed mushrooms and protein-rich edamame. Naturally vegan and gluten-free!
serving 6
material
Sl
- 1 the cup Frozen shelled edamame
- 6 the cup Chopped cabbage (I like a mix of red and green, but it’s about 1 small cabbage total)
- 1 ½ the cup chopped carrots (from 2 medium carrots)
- 1 Large red bell pepper, finely chopped
- 4-5 Green onion, chopped
- ⅓ the cup Toasted chopped nuts
Spicy Sesame Dressing
- ¼ the cup tahini
- 1 table spoon Avocado or olive oil
- 1 table spoon Toasted sesame oil
- 1 ½ table spoon Maple syrup
- 1 ½ table spoon Chili paste, such as sambal olek or guchujang (Use more or less to taste)
- 1 table spoon Unseasoned rice vinegar
- 1 table spoon Lemon juice
- 1 cloves Garlic, finely minced with a microplane
- 2- inch Ginger slices, finely minced with a microplane
- Sea salt and black pepper, to taste
- 3 table spoon Water, plus extra
mushroom
- 2 teaspoon Tamari I’m Willow
- 1 teaspoon Maple syrup
- ½ teaspoon Toasted sesame oil
- 1 table spoon Olive or avocado oil
- 227 the village (½ pound) chopped mushrooms (I used a mix of shiitake and cremini)
- Sea salt and black pepper, to taste
- 2 teaspoon sesame seeds
Comment
- To make it a little faster, you can replace the cabbage and carrots with the appropriate amount of pre-cut bagged slaw from the salad kit area of the grocery store!
- The dressing can be made and refrigerated up to a week in advance. You may need to thin it with a bit of water as it will thicken as it sits in the refrigerator.
instructions
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Thaw the edamame by boiling for 1 minute in a pot or by placing it in a colander under hot water for a few minutes. Drain and set aside.
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In a large bowl, combine the edamame, shredded cabbage, carrots, red pepper and green onion. Set aside the toasted almonds for garnishing at the end.
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Make the Spicy Sesame Dressing. In a medium bowl, combine tahini, avocado oil, toasted sesame oil, maple syrup, chili paste, rice vinegar, lime juice, garlic, ginger, salt, pepper, and water. Whisk to combine. The dressing should be thick but pourable. Add more water if necessary and then keep aside.
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Prepare the mushrooms. In a small bowl, combine the tamari, maple syrup and sesame oil. Set aside.
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Heat a large skillet over medium-high heat. Add oil to the wok and swirl around. Add the mushrooms one at a time and let them sit for a full minute. Give them a stir and then let them sit for another full minute. Season with salt and pepper. Continue to cook the mushrooms until they are tender, golden on the edges, and all excess liquid has cooked off, about 5 minutes. Add the tamari, maple and sesame oil mixture and stir for another minute. Stir with sesame seeds and remove from heat.
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Assemble the salad. Pour the spicy sesame dressing over the cabbage and other vegetables. Season with salt and pepper and toss until everything is evenly coated. Top the spicy sesame slaw with mushrooms and toasted chopped almonds. Enjoy!
