½ red cabbage, sliced very finely (ideally on a madoline)
1 red capsicum, sliced finely
¾ cup shelled edamame beans (I used the frozen Mama San brand)
1 large carrot, julienned
1 spring onion, sliced finely
8 swiss brown or button mushrooms, sliced finely
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
2 rounded dessertspoons tahini
3 teaspoons white miso
1 rounded dessertspoon almond butter (could also use peanut butter)
1 teaspoon tamari or soy sauce
¼ cup water
3 tablespoons olive oil
½ teaspoon toasted sesame oil
1 teaspoon apple cider vinegar
1 teaspoon coconut sugar or brown sugar
additional spring onions and sesame seeds
Combine all dressing ingredients in a small jug and whisk until smooth.
Place all salad components in a large bowl. Drizzle with dressing and toss well to combine. Garnish with sesame seeds and spring onions.
Leftovers will keep well overnight in an airtight container.