Perfect for potlucks, this salad keeps its crunchy texture.
1 ½ cups frozen shelled edamame
2 cups thinly sliced red cabbage
1 orange bell pepper, cored, seeded, and thinly sliced (I used red)
1 cup finely diced pineapple
¼ cup golden raisins
16 smoked almonds, coarsely chopped (I omitted, but would be good)
¼ cup chopped fresh mint (my store didn't carry it! so I didnt use it)
2 Tbs. fresh lime juice
2 Tbs. honey
¼ tsp. chile-garlic sauce (I just sprinkled some chili powder and garlic powder on mine)
Bring small pot of water to a boil. Add frozen edamame, and cook 10 minutes. Drain, and refresh under cold water. Transfer to large bowl; add cabbage, bell pepper, pineapple, raisins, almonds, mint, lime juice, honey, and chile-garlic sauce. Toss well, and season with salt and pepper, if desired.