Crunchy Rainbow Salad with Edamame Beans

Serves 6 

Ingredients:

• 4 cups red cabbage, thinly sliced (about ½ of one head) 
• 2 cups edamame, shelled 
• 1 red pepper, thinly sliced 1 yellow pepper, thinly sliced 
• 2 cups carrots, julienne/spiralized 
• ½ cucumber, peeled into ribbons 
• 2 spring onions, finely sliced at an angle 
• 1 cup almonds flaked 
• ½ cup parsley or coriander, chopped 

Tahini dressing: 

• ¼ cup tahini 
• 3 tbsp sesame oil 
• 3 tbsp rice vinegar 
• 1½ tbsp soy sauce 
• 1 tsp fresh ginger, grated 
• 1½ tsp honey or sugar 
• 1-2 tbsp water (to thin) 

Method:

1. In a large bowl, combine cabbage, edamame, peppers, carrots and cucumber. 
2. Top with spring onions, almonds and parsley or coriander. 
3. In a medium bowl, whisk all the dressing ingredients together. Add water, a tablespoon at a time, as needed to thin. The consistency should be like a salad dressing. 
4. Drizzle the dressing over the salad and toss to combine. 
5. Serve.