For the Ginger-Tahini Dressing:
3 scallions, white and light green parts only, minced
1/4 cup low sodium tamari or soy sauce
1/4 cup water
2 tablespoons tahini
1 tablespoon fresh lime juice
1 tablespoon rice wine vinegar
1 tablespoon pure maple syrup
1 1/2 tablespoon freshly grated ginger
1/2 teaspoon crushed red pepper flakes
For the salad:
2 cups shredded red cabbage
1/2 cup shredded napa cabbage
2 carrots, coarsely grated
1 medium-sized beet, coarsely grated
1 cup cilantro, finely chopped
1 jalapeño pepper, seeded and cut into thin slivers
1 cup cooked, shelled edamame
1/2 cup peanuts
1/2 cup raisins
2 tablespoons sesame seeds
Prepare the dressing by whisking all of the ingredients together until smooth and well-combined. This works best with an immersion blender but a hand whisk is fine too. Taste the dressing and adjust seasonings if needed.
Place the red cabbage, Napa cabbage, carrots, beets, edemame, cilantro and jalapeño in a large bowl. Stir to combine. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Add the peanuts, raisins, and sesame seeds. Serve chilled or at room temperature.
Recipe Notes
- This salad can be prepared a day in advanced. Keep the chopped veggies and salad dressing separate in the fridge and toss everything together when ready to serve.
- The dressing will keep in the fridge for up to 5 days.