Sesame Ginger Cabbage Slaw with Edamame

• 1/2 small head (about 1 lb) green cabbage (cored and very thinly sliced)
• 1/4 head red cabbage (cored and very thinly sliced)
• 2, coarsely grated carrot
• 1 1/2 cups, shelled edamame (frozen shelled edamame is sold already cooked; thawed)
• 4, thinly sliced green onions
• 1/3 cup, chopped fresh cilantro
• 2 tbsp sesame seeds
• 3 tbsp rice vinegar (unseasoned)
• 2 tbsp tamari (check the label says gluten-free)
• 1 tbsp toasted sesame oil
• 2 tbsp avocado oil
• 1 tbsp maple syrup
• 1 tbsp, finely grated fresh ginger
• 1 clove, grated garlic

Instructions

1. Toast the sesame seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until golden, then tip them onto a plate to cool.
2. Cover the edamame with hot tap water for 2 minutes to thaw it, then drain well.
3. Slice the green and red cabbage into very thin ribbons with a sharp knife or mandoline and put them in a large bowl.
4. Add the carrots, edamame, green onions and cilantro.
5. Shake the rice vinegar, tamari, sesame oil, avocado oil, maple syrup, ginger and garlic in a jar until blended.
6. Pour the dressing over the slaw and toss well, using your hands to work it in.
7. Let the slaw sit for 15 minutes, then taste, adjust with a splash of vinegar or tamari, and sprinkle with the toasted sesame seeds before serving.

Tips

• The tamari draws water out of the cabbage, so the slaw softens a little as it sits. Dress it just before eating if you want the crunchiest version.
• Cabbage is sturdy, so this keeps 3 to 4 days in the fridge, which makes it a good make-ahead side for the week.
• Turn it into a meal by topping it with baked tofu, shredded chicken or a soft-boiled egg.
• Swap in a handful of chopped cashews or peanuts for crunch, or orange segments for a juicier, sweeter slaw.

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