Asian-Inspired Robust Salad: Recipes by our chefs

Ingredients

• 1 cup shredded purple cabbage
• 1 large carrot, julienned
• 1 red bell pepper, thinly sliced
• 1/2 cup edamame, shelled and cooked
• 1 mango, peeled and diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons sesame seeds
• For the dressing: 3 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon grated ginger
• 1 clove garlic, minced