Napa Cabbage Salad with Edamame

🥘 Ingredients

• scallions 4
• shelled edamame 12 oz
• Kosher
• small or large napa cabbage or green cabbage 24 oz
• shredded carrots 8 oz
• white sesame seeds 2 tbsp
• Sichuan chili flakes or red pepper flakes ½ tsp
• garlic cloves 3
• neutral-flavored oil 3 tbsp
• Chinese light soy sauce or regular soy sauce or tamari 1 tbsp
• rice vinegar 1 tbsp
• agave nectar or organic cane sugar 1 tbsp
• toasted sesame oil 1 tsp
• roasted 0.33-0.5 cup
• large or small ripe avocados 2

1. 1

   Gather: scallions , shelled edamame , Kosher salt, small or large napa cabbage or green cabbage , shredded carrots . For the sesame dressing: white sesame seeds , Sichuan chili flakes or red pepper flakes , garlic cloves , neutral-flavored oil , Chinese light soy sauce or regular soy sauce or tamari , rice vinegar , agave nectar or organic cane sugar , toasted sesame oil , roasted , large or small ripe avocados .
2. 2

   Scallions: Trim the roots and bruised tops from the scallions. Slice the scallions thinly on a bias. Optional: To mellow out the pungency, add to a bowl of cold water and soak for about 10 minutes . Drain the scallions and shake the colander to dry.
3. 3

   Edamame: Cook the edamame using the package instructions, or simply defrost: add to a bowl of hot water and rest until thawed. Drain in a colander and shake to dry. Toss with a few pinches of salt.
4. 4

   Cabbage: Remove any wilted outer leaves from the napa cabbage. Slice in half lengthwise, then thinly slice crosswise, removing any of the bottom cores that are very tough. You should end up with timer lb of sliced cabbage. If using green cabbage, slice it as thinly as you can with a sharp knife, or use a mandoline for the best results.
5. 5

   In a large serving bowl, combine the cabbage, shredded carrots, and scallions. Toss to combine.
6. 6

   Sesame Dressing: In a small bowl, layer the following ingredients in this order: sesame seeds, chili flakes, then garlic.
7. 7

   Add the neutral-flavored oil to your smallest saucepan. Heat for 3 minutes on high or until shimmering (if you have a thermometer, wait until it registers 350ºF / 175ºC). Remove from the heat and immediately pour the hot oil over the garlic mixture. Allow to sizzle, then stir and rest for 1 minute. Stir in the soy sauce, vinegar, agave, and sesame oil if using.
8. 8

   Assemble: Sprinkle a pinch or two of salt into the salad and use your hands to toss. Fold in the seasoned edamame. Pour the Sesame Dressing on top and toss with tongs well until the veggies are well coated. Fold in the chopped peanuts and avocado. Taste and adjust the seasonings, adding more soy sauce for savory saltiness (or salt) or more vinegar for tang.