Ingredients:

  • 1 lb (450g) shelled edamame, steamed and cooled
  • 4 cups (150g) shredded red cabbage
  • 2 cups (130g) shredded carrots
  • 1 cup (150g) thinly sliced red bell pepper
  • 1/2 cup (50g) sliced green onions
  • 1/4 cup (30g) toasted slivered almonds, roughly chopped
  • 2 tbsp (10g) black sesame seeds
  • 1/3 cup (85g) natural creamy peanut butter (unsweetened)
  • 3 tbsp (45ml) fresh lime juice
  • 2 tbsp (30ml) low-sodium soy sauce
  • 1 tbsp (15ml) maple syrup
  • 1 tsp (5g) freshly grated ginger
  • 1 clove (3g) garlic, minced
  • 2 tbsp (30ml) warm water

Instructions:

  1. Steam or microwave the frozen shelled edamame for 3–5 minutes until bright green. Immediately rinse under cold water and pat completely dry with a paper towel.
  2. In a large bowl, combine the cooled edamame, shredded cabbage, carrots, bell pepper, and green onions.
  3. In a mason jar or small bowl, whisk together the peanut butter, lime juice, soy sauce, maple syrup, ginger, and garlic.
  4. Gradually whisk in warm water one tablespoon at a time until the dressing reaches a pourable, velvety consistency.
  5. Pour the dressing over the vegetable mixture and fold gently until every piece of cabbage and edamame is evenly coated.
  6. Sprinkle with toasted almonds and black sesame seeds just before serving.