Crunchy Rainbow Salad with Edamame Beans - Kim's Nutrition

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
• 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)