Rainbow Salad with Edamame

Rainbow Salad

• 2 cups shredded red cabbage
• 2 cups shredded green cabbage
• 1 cup shredded carrots
• 1/2 cup chopped fresh cilantro
• 2 cups cooked edamame
• 1/2 cup sliced scallions
• 1/2 cup roasted sliced almonds

Sesame Dressing

• 3 tablespoons tahini
• 2 tablespoons toasted sesame oil
• 2 tablespoons rice wine vinegar
• 1 tablespoon soy sauce
• 1 teaspoon fresh grated ginger
• 1 teaspoon honey, maple syrup or brown sugar
• 2-3 tablespoons of water, to thin

1. In a large bowl, add all of the ingredients for the rainbow salad.
2. In a separate small bowl, whisk together all of the ingredients for the sesame dressing. Add water, a tablespoon at a time, as needed to thin. The consistency should be like a salad dressing.
3. Drizzle the dressing over the salad and toss together until well combined.
4. Serve immediately.