Vegan Sesame Street Salad

Instructions

1. Step 1

   Bring water to a boil in the saucepan. Add the edamame, cook until tender and steaming hot, then drain thoroughly and let it cool.

   Timer: 4 min (fixed)

   Ingredients used: 200.0 gr Edamame

   Cookware: colander, saucepan

2. Step 2

   Toast the sesame seeds in the dry skillet over medium heat, stirring frequently, until fragrant and lightly golden. Transfer them from the skillet to prevent further browning.

   Timer: 3 min (fixed)

   Ingredients used: 20.0 gr Sesame Seed

   Cookware: small skillet

3. Step 3

   Prepare the napa cabbage, red cabbage, carrot, cucumber, green onion, and cilantro as indicated. Place them in the large bowl.

   Timer: 12 min (fixed)

   Ingredients used: 120.0 gr Carrot, 20.0 gr Cilantro, 250.0 gr Cucumber, 450.0 gr Napa Cabbage, 180.0 gr Red Cabbage, 60.0 gr Scallion

   Cookware: Chef Knife, cutting board, large bowl

4. Step 4

   Whisk the soy sauce, rice vinegar, avocado oil, sesame oil, maple syrup, ginger, and garlic until emulsified.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 ml Avocado Oil, 8.0 gr Garlic, 12.0 gr Ginger, 15.0 ml Maple Syrup, 45.0 ml Rice Vinegar, 22.5 ml Sesame Oil, 45.0 ml Soy Sauce

   Cookware: mixing bowl, whisk

5. Step 5

   Add the cooled edamame and toasted sesame seeds to the vegetables. Pour over the dressing, toss thoroughly, and serve.

   Timer: 2 min (fixed)

   Cookware: large bowl, salad tongs