INGREDIENTS

  • 1 head of green cabbage
  • 1 head of purple cabbage
  • 6 large carrots
  • 2 chopped scallions
  • 0.25 cup chopped parsley
  • 1 cup thawed shelled frozen edamame
  • 1 sliced avocado
  • 1 tsp toasted sesame seeds

INSTRUCTIONS

  • Wash and trim cabbage bases
  • Cut into quarters (small enough to fit in food processor pusher)
  • Using a food processor and slicing blade, shred cabbages into fine slaw
  • Grate by hand or use food processor to shred carrots
  • Add cabbage slaw, carrots and edamame to large bowl
  • Toss with Ginger Tahini Vinaigrette
  • Garnish with chopped cilantro, scallions, avocado and toasted sesame seeds
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