Ingredients
6 cups shredded cabbage (or substitute a 10-ounce bag of coleslaw mix)
1 bell pepper (thinly sliced)
1 cup shredded carrots (use pre-shredded or grate by hand)
2 green onions (sliced)
2 cups edamame (shelled and cooked)
1 cup dry roasted cashews (roughly chopped)
⅓ cup tahini
¼ cup honey (sub maple syrup to make vegan)
¼ cup lime juice (from 2 limes)
1 to 2 tablespoons toasted sesame oil (use 2 for a stronger flavor)
1 clove garlic (minced or pressed)
½ teaspoon salt
2 tablespoons sesame seeds (optional)
Instructions
Prepare the vegetables for the salad. If you are shredding your own cabbage and have a mandolin, use that to get very stringy pieces. If your edamame is frozen, prepare it according to package instructions while you gather the other ingredients. Slice the bell pepper, grate the carrots if they're not already shredded, slice the green onions, and roughly chop the cashews.
In a large mixing bowl, combine the shredded cabbage, sliced bell pepper, grated carrots, sliced green onions, edamame, and cashews.
In a separate bowl or measuring cup, whisk together the tahini, honey, lime juice, sesame oil, garlic, salt, and sesame seeds. If the dressing seems too thick, whisk in splashes of water as needed to thin it.
Pour the dressing over the salad ingredients. Toss until everything is well-coated.
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