About the Recipe
I love a good salad and this dressing takes it to the next level: Asian inspired in its flavors of toasted sesame, soy and fresh ginger. Smooth tahini enhances the flavor of the dressing with a little creaminess. As this salad is a cabbage base, it will keep in the fridge for up to two days.
Ingredients
Dressing:
1/2 C toasted sesame oil
4 tbsp tahini, smooth
1 tbsp sriracha
1 tbsp olive oil
3 tbsp toasted sesame rice vinegar (or plain rice vinegar)
2 tbsp coconut aminos (or soy sauce)
3 tbsp pure maple syrup
1 tbsp lime juice
1 clove garlic, minced
1 tbsp fresh ginger, grated
1 1/2 tsp toasted sesame seeds
Salad:
1/2 head of green cabbage, shredded
1/2 head of purple cabbage, shredded
2 C carrots, shredded
1 english cucumber, chopped
1 C bean sprouts
1 C cilantro, chopped
1/2 C green onion, chopped thin
2 C edamame, thawed or cooked*
Preparation
Step 1
Prepare salad dressing and then set aside in fridge. Combine all dressing ingredients in a mason jar. Secure the jar with a lid and vigorously shake until dressing has emulsified.
Step 2
*If you plan to cook edamame pour 2 tablespoons of olive oil into a skillet. Add in frozen edamame and toss in oil. Allow to cook down until fully thawed. Measure out 2 tablespoons of coconut aminos and pour over edamame and sprinkle with a couple big pinches of flakey sea salt. Cook down another 3 minutes. Remove from heat and allow to cool, spread out, on parchment paper.
Step 3
In a large serving bowl, combine all salad ingredients and toss together. Add the edamame and pour desired amount of dressing over salad and toss to coat. Store extra dressing in fridge for up to a month. Let salad chill in fridge for 15 minutes to help soften the cabbage. Serve with crunchy chow mien noodles for an added crunch. This salad pairs wonderfully with bang bang shrimp and jasmine rice.