Edamame Cabbage Slaw with Sweet Potatoes

Hello from vacationland! We’re in Israel for the next few days and beyond thrilled to be back. It’s been way, way too long — almost two years since I lived here. I’ve missed every bit of it. Yesterday, I spent the most lovely afternoon at the shuk (market) with my dear dear friend S. We met up in my favorite corner of the shuk… A little cafe tucked in the back portion that’s locals only and serves up a mean cup of coffee. After lots of hugs, kisses and catch up, we ran around to the different vendors so that I could grab my favorite spices (more on those in a future post…) And met up with her mom, where I freshened up on my slightly-rough but actually not-too-bad Hebrew. We spent the past 24 hours hanging out with family and friends, relaxing and eating copious amounts of food. Tonight we’re planning on hitting up another of my favorite restaurants, Tmol Shilshom. There’s something at once familiar and refreshing about being in a place I used to call home; it’s wonderful to be back.

But less about my getaway, more about the recipe — which, indeed, is a fabulous lunch staple (I’m on a new kick, can you tell?). I’ve made cabbage slaw before, but this one’s got a little bit more character and substance. It’s got a new addiction of mine, edamame (frozen-shelled — one of the easiest and tastiest sources of protein in the grocery store) and sweet potatoes, as well as some fake beef strips (feel free to use the real thing if you’re so inclined). In all, it made a great one-dish dinner and was even better the next day for lunch. Just don’t dress it all at once, or it’ll go a bit mushy.

Hope you’ve all had a lovely weekend; I’m here until Sunday, and early Monday morning we leave for Paris, where we make the most of our 24-hour layover before heading back to DC. More recipes when I’m back….

Edamame Cabbage Slaw with Sweet Potatoes

1 savoy cabbage, shredded (by hand)
2 scallions, chopped
2 sweet potatoes, sliced into matchsticks
2 Tbsp olive oil
2 cups (ish) frozen edamame, cooked according to package directions and left at room temp
1 package Morningstar Farms, TJ’s or other brand fake meat strips
Handful sliced toasted almonds (to be added just before eating)

Preheat the oven to 400 degrees. Spread the sweet potato sticks in a single layer on a rimmed baking sheet, and drizzle olive oil overtop. Toss to incorporate; roast for approximately 30 minutes, until soft and browned in spots.

Cook fake meat in a frying pan with a drizzle or two of olive oil until browned in certain spots. I also like to add a few drops of soy sauce and/or pomegranate syrup, date syrup, tamarind paste, honey and rice wine vinegar, etc — something to give it that sweet/savory taste. Bottled teriyaki will do the trick, but don’t overdo it — a Tbsp or so max.

Mix all ingredients in large salad bowl; top with almonds and dressing (recipe below). Toss to incorporate. Serve in big, deep bowls. Enjoy.

Dressing
1/4 cup soy sauce
1/2 cup rice wine vinegar
1/4 cup mirin (if no mirin, substitute 1/8 cup plus 1 Tbsp brown sugar)
several dashes sesame oil

Mix; shake.
Note: in place of sesame oil, feel free to experiment with walnut oil or other nutty-flavored oil.