Thank you, Soy Connection, for sponsoring this post! I received compensation to write this post, but as always, all opinions expressed are truly my own.
As a Registered Dietitian and mom to two busy little boys, I make it my mission to provide them with well-balanced meals that also taste great. This can be difficult with two very particular kids, but I’ve managed to find a couple of recipes that we all seem to agree on!
One of our favorite recipes is this Kale & Cabbage Coleslaw with Crunchy Ramen Noodles from SoyConnection.com! Besides being delicious, this recipe contains so much nutritional goodness, such as kale, edamame, and soybean oil! Soy is a staple in several of my recipes because of its nutritional content!
Soy is heart healthy, and both soybean oil and soy protein carry an FDA heart health claim, confirming that soy may be able to reduce the risk of coronary heart disease. Soybeans are the largest crop grown on U.S soil and are certified sustainable-.
Most parents are hesitant to feed their kids soy because of its reputation of being an allergen, but in actuality soy allergies are rare.
Did You Know…???
- The American College of Allergy, Asthma and Immunology estimates less than 1% of children are allergic to soy protein, and an estimated 70% of children will outgrow their allergy by age 10.
- Recent surveys show that the occurrence of soy allergy is lowest among the top 8 major allergens in children and adults.
- Highly refined soybean oil does not cause allergic reactions in those allergic to soy protein, which is why the FDA does not require soybean oil to be labeled as an allergen. -
My kids quickly became huge fans of this Kale & Cabbage Coleslaw with Crunchy Ramen Noodles! It was super easy to make and required zero cooking! Just whisk together the dressing ingredients, and add the coleslaw mix, kale and edamame and mix well. Just before serving, top with the ramen noodles and sunflower seeds, and that’s it! It’s the perfect recipe for Summer!
My kid’s favorite part is the edamame! Edamame are young, less mature soybeans that pair perfectly with almost anything and add a great source of nutrients to any recipe! Visit SoyConnection.com for more delicious recipes made with heart healthy1-2 U.S. soy!
Kale & Cabbage Coleslaw with Crunchy Ramen Noodles-recipe from SoyConnection.com
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Sugar
- 2 tablespoons heart healthy soybean oil aka vegetable oil
- Salt and pepper to taste
- 1 package 12 oz. Pre-cut coleslaw blend
- 2 cups Baby kale leaves packed
- 1/2 package 2-3 oz. Ramen noodles, lightly crushed in package (seasoning mix discarded)
- 2 tablespoons Toasted sunflower seeds
- 1/2 cup Shelled Edamame
In a large bowl, whisk together the dressing ingredients. Add the coleslaw mix, kale and edamame and mix well. Just before serving, top with the ramen noodles and sunflower seeds.
Nutrition Per Serving: Calories 200, Fat 10g, Sat Fat 2g, Cholesterol 10mg, Sodium 150mg, Carbohydrate 17g, Fiber 1g, Protein 10mg
 U.S. Food and Drug Administration. “Soybean Oil and Reduced Risk of Coronary Heart Disease.” https://www.fda.gov/media/106649/download. July 31, 2017.
 U.S. Food and Drug Administration. “Health Claims: Soy Protein and Risk of Coronary Heart Disease.” https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=101.82. April 1, 2018.
 National Agricultural Statistics Service.” https://downloads.usda.library.cornell.edu/usda-esmis/files/j098zb09z/gb19f7847/ng451k91v/Acre-06-29-2018.pdf . United States Department of Agriculture. June 29, 2018
 United Soybean Board. http://unitedsoybean.org/media-center/issue-briefs/sustainability/
Savage, J.H., et al. “The natural history of soy allergy.” J Allergy Clin Immunol, 2010. 125(3): p. 683-686.
 Gupta RS, Warren CM, Smith BM, et al. The Public Health Impact of Parent-Reported Childhood Food Allergies in the United States. American Academy of Pediatrics, 2019:142(6):e20181235
 “Inventory of Notifications Received under 21 U.S.C. 343(w)(7) for Exemptions from Food Allergen Labeling.” U.S. Food & Drug Administration. July 16, 2018.
 “Approaches to Establish Thresholds for Major Food Allergens and for Gluten in Food.” U.S. Food & Drug Administration. March 2006. II. Food Allergy; E,2:Food Ingredients.