Asian-Infused Edamame Salad

1. 1

   Boil the edamame according to package instructions in salted water. Remove from heat almost too early to ensure edamame is still crisp. Cool edamame

2. 2

   Add coconut oil to med-large skillet over medium heat. Add sliced carrots and cook 1-2 minutes before adding the sliced mushrooms. Cook an additional 2 minutes until veggies have desired tenderness and remove from heat. Cool veggies.

3. 3

   Whisk together the ingredients for the dressing, including the sesame seeds.

4. 4

   In a large bowl, combine cabbage, green onions, edamame, and carrot/mushroom mixture.

5. 5

   Gradually add dressing to the veggies - leaving the taste somewhat less flavorful than what's desired. Allow the salad to refrigerate overnight and taste it again before continuing to add more dressing.

6. 6

   Upon serving the salad, top each individual serving with a handful of slivered almonds.

* Per serving · 4 servings · Values may vary.