Ingredients:

  • 4 cups green cabbage, shredded thinly
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 cup shelled edamame, thawed
  • 1 cup carrots, julienned or grated
  • 3 stalks green onions, thinly sliced
  • 2 tbsp toasted sesame seeds
  • 2 tbsp toasted sesame oil
  • 3 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp fresh ginger, finely grated
  • 1 clove garlic, minced
  • salt to taste
  • black pepper to taste

Instructions:

  1. Finely slice the green cabbage into thin ribbons using a chef's knife or a mandoline julienne blade.
  2. Drain the chickpeas and edamame in a colander and rinse under cold water until the chickpeas no longer foam.
  3. In a large mixing bowl, combine the shredded cabbage, rinsed chickpeas, thawed edamame, julienned carrots, and sliced green onions.
  4. In a small mason jar or bowl, whisk together the toasted sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic until emulsified.
  5. Pour the sesame ginger dressing over the salad base and toss thoroughly to ensure all ingredients are evenly coated.
  6. Garnish with toasted sesame seeds and season with salt and black pepper to taste.