Serves: 6  
Active Time: 15 min.

3 Tbsp. low-sodium soy sauce
2 Tbsp. rice wine vinegar
1 Tbsp. sesame seeds, toasted
1 tsp. honey
1 tsp. sesame oil
¼ cup canola oil
1 head Napa cabbage, shredded
2 cups frozen shelled edamame beans, thawed
6 scallions, sliced
1 Tbsp. chopped fresh cilantro

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