Edamame Salad with Sesame Dressing

• 12 ounces (340g) frozen shelled edamame ((see Note 1)) ↔ Replace
• 1 tablespoon white or black sesame seeds ↔ Replace
• ¼ cup (25g) unsweetened shredded coconut ↔ Replace
• ⅓ cup (45g) dry-roasted peanuts (or cashews), ( roughly chopped) ↔ Replace
• 1 tablespoon neutral-flavored cooking oil of choice ↔ Replace
• Kosher salt ↔ Replace
• 1 serrano pepper or Fresno pepper, (diced) ↔ Replace
• 4 scallions, (top 1 inch trimmed and sliced thinly (save dark greens for garnish)) ↔ Replace
• 3 garlic cloves, (finely chopped) ↔ Replace
• 2 cups (160g) red cabbage, (finely grated (optional, see Note 2)) ↔ Replace
• 1 ½ tablespoons tahini ↔ Replace
• 1 tablespoon agave nectar ↔ Replace
• 1 medium lime, (zested + juiced) ↔ Replace
• 2 tablespoons tamari or soy sauce ((see Note 3)) ↔ Replace
• 1 tablespoon toasted sesame oil ↔ Replace
• ½ cup (8g) cilantro leaves and tender stems, (chopped) ↔ Replace
• 1 small handful of fresh mint leaves, (torn (optional)) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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