Umami-Packed Vegan Asian 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
• 1/4 cup thinly sliced green onions
• 1/4 cup chopped cilantro
• 2 tbsp toasted sesame seeds
• For the dressing:
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1 tsp maple syrup
• 1/2 tsp chili flakes (optional)