Ingredients:

  • 4 cups (300g) shredded green cabbage
  • 2 cups (150g) shredded red cabbage
  • 1 ½ cups (225g) shelled edamame, thawed
  • 1 cup (100g) shredded carrots
  • ½ cup (50g) sliced green onions
  • ¼ cup (15g) chopped fresh cilantro
  • 2 tbsp (15g) toasted sesame seeds
  • 3 tbsp (45ml) rice vinegar
  • 2 tbsp (30ml) soy sauce
  • 2 tbsp (30ml) toasted sesame oil
  • 1 tbsp (15ml) honey
  • 1 tbsp (15g) fresh ginger, grated
  • 1 clove (3g) garlic, minced

Instructions:

  1. Combine the shredded green cabbage, red cabbage, and shredded carrots in a large mixing bowl. Fold in the thawed edamame, sliced green onions, and chopped cilantro. Toss gently until the colors are evenly distributed.
  2. In a small bowl or mason jar, combine the rice vinegar, soy sauce, toasted sesame oil, honey, grated ginger, and minced garlic. Whisk vigorously or shake the jar until the mixture is emulsified.
  3. Pour the dressing over the vegetable mixture. Toss thoroughly to ensure every strand of cabbage is coated. Sprinkle the toasted sesame seeds over the top just before serving.