For the Salad

• 2 cups Cabbage (green), sliced into very thin 1/4″ strips, then cut into 2″ pieces
• 2 cups Cabbage (red/purple), sliced into very thin 1/4″ strips, then cut into 2″ pieces
• 1 cup Japanese Radish (Daikon), sliced into very thin 1/4″ strips, then cut into 1″ pieces
• 3 Carrots, grated or cut into thin matchstick slices
• 4 Green Onions / Scallions, cut both green leaves and white bulb on the diagonal into 1/4 – 1/2” slices
• 1 large Red Bell Pepper – Cut into 1/3” slices and then cut into 1” pieces
• 1 Red Onion – Sliced into 1/4” slices and then cut into 3rds
• 2 cups of Edamame (Shelled only) – use fresh or frozen (thawed out)
• 1 cup Roasted Peanuts (salted or unsalted)
• 1/2 cup of Fresh Cilantro – Minced
• 1/2 cup of Fresh Parsley – Diced

For the Vinaigrette

• 1/2 cup Canola Oil
• 1/2 cup Rice Wine Vinegar
• 3 tsp. Asian Sesame Oil
• 1/2 cup Soy Sauce
• 1/4 cup freshly-squeezed Lemon Juice
• 5 Tbsp. Brown Sugar
• 3 cloves Garlic, peeled and minced
• 1 Tbsp. fresh Ginger, finely grated
• 1/2 tsp. Salt

Garnish:  Sesame Seeds