Ingredients

• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon sesame seeds, toasted
• 1 teaspoon honey
• 1 teaspoon sesame oil
• 1/4 cup canola oil
• 1 head napa cabbage, shredded
• 2 cups frozen shelled edamame beans, thawed
• 6 scallions, sliced
• 1 tablespoon chopped fresh cilantro

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Instructions

1. Whisk together the soy sauce, rice wine vinegar, sesame seeds, honey and sesame oil in a large bowl. Whisk in the canola oil. Add the cabbage, edamame, scallions and cilantro and toss to coat. Transfer to a serving platter.