Ingredients:

  • 450g Napa cabbage, shredded thin
  • 125g carrots, julienned
  • 1 large red bell pepper, thinly sliced
  • 150g shelled edamame, thawed
  • 30g green onions, bias-cut
  • 15g fresh cilantro, roughly chopped
  • 60ml toasted sesame oil
  • 45ml unseasoned rice vinegar
  • 30ml low-sodium soy sauce
  • 15g fresh ginger, microplaned
  • 1 clove garlic, minced into a paste
  • 15ml maple syrup
  • 5ml sriracha
  • 40g sliced almonds, toasted
  • 20g crispy wonton strips
  • 1 tbsp black and white sesame seeds

Instructions:

  1. Prepare the vegetable base by finely shredding the cabbage, julienning the carrots into matchsticks, and thinly slicing the red bell pepper.
  2. In a small mason jar, combine the toasted sesame oil, rice vinegar, soy sauce, grated ginger, garlic paste, maple syrup, and sriracha.
  3. Vigorously shake the jar until the dressing is fully emulsified and thickened.
  4. In a large mixing bowl, toss the cabbage, carrots, peppers, edamame, green onions, and cilantro.
  5. Pour the dressing over the salad immediately before serving and toss thoroughly to coat the vegetables without drawing out excess moisture.
  6. Garnish with toasted almonds, crispy wonton strips, and sesame seeds for the final crunchy texture.