Hawaiian Soybean Coleslaw

This salad makes a complete protein-rich meal, when served with bread or rolls.

Makes about 5-6 cups of coleslaw.

Ingredients:

• 1- 20 oz can crushed pineapple
• 1 c cooked soybeans or edamame, rinsed and drained
• 4 c cabbage, finely shredded
• 1-2 green onions, finely chopped
• 1 Tbsp parsley, chopped
• 1/4 c mayonnaise
• 2 Tbsp agave syrup or honey
• 1 Tbsp white miso
• 1 tsp Dijon mustard
• 1/4 tsp cracked smoked or plain black pepper
• 1/4 tsp celery seeds
• dash bacon-flavored soy bits (TVP “Bacos”)

Directions:

1. Drain pineapple in a fine sieve over a bowl and squeeze until very dry. (Save delicious pineapple juice for another use.) Place pineapple in a large bowl.
2. Add soybeans, cabbage, green onions, and parsley. Toss well.
3. In a small bowl, mix together the mayonnaise, agave syrup, miso, mustard, pepper and celery seeds. Stir until smooth.
4. Pour dressing on the cabbage mixture and toss well. Sprinkle with bacon-flavored soy bits and serve immediately.