Asian Cabbage Salad | UCSF Helen Diller Family Comprehensive Cancer Center

Ingredients

• 1 12-oz. package frozen shelled edamame (green soybeans)
• 1/2 head red cabbage, finely shredded (about 4 cups)
• 1/2 head green or napa cabbage, finely shredded (about 4 cups)
• 2 medium carrots, finely shredded (about 2 cups)
• 4 scallions, green and white parts, finely chopped
• 2 T toasted sesame oil
• 3/4 cup rice vinegar
• 1 T peeled and grated fresh ginger
• 2 tsp. low sodium tamari or soy sauce
• 1 tsp. chile paste
• 1 tsp. brown rice syrup or agave nectar
• 2 T toasted sesame seeds