Asian Edamame Salad: 3 cups shelled edamame beans, cooked and cooled 1 red pepper, diced 1 orange pepper, diced 1 cup of shredded carrots head of purple/red cabbage, shredded 3 cloves of garlic, minced cup of reduced sodium soy sauce 1 tsp of ginge
Summer Slaw: into a large bowl, shred: a few carrots, a golden beet, a large fennel bulb, and a head of red cabbage. pour over a vinaigrette of olive oil, mustard, and apple cider vinegar. mix to combine. add some green onion and season with salt and pepper. this will keep for days.