Crispy Asian Summer Salad

• 1 head Red Cabbage Shredded
• 1 cup Shredded Carrots
• 1 cup Shelled Edamame
• 1/2 cups Rice Wine Vinegar
• 1/2 cups Olive Oil
• 2 teaspoons Sugar
• 1 Tablespoon Sesame Oil
• 1/4 cups Apple Juice
• 1/2 teaspoons Salt
• 1 Tablespoon Sesame Seeds
• 1/2 cups Slivered Almonds

1. 1. Core and shred cabbage and place in mixing bowl filled with cold water to help "bleed" the cabbage, about 15 minutes.
2. 2. Drain cabbage thoroughly and add carrots and edamame.
3. 3. In a separate bowl, combine vinegar, olive oil, sugar, sesame oil and apple juice.
4. 4. Mix until sugar is dissolved.
5. 5. Pour dressing over salad and toss.
6. 6. Add salt and sesame seeds. Cover and let sit in refrigerator for at least 1 hour.
7. 7. Before serving, toss in slivered almonds.
8. Will keep in refrigerator for up to a week. Serve as an entree salad topped with grilled chicken or shrimp.

red cabbage, carrots, shelled edamame, rice wine vinegar, olive oil, sugar, sesame oil, ubc, salt, sesame seeds

Taken from tastykitchen.com/recipes/salads/crispy-asian-summer-salad/ (may not work)