# What You'll Need:
→ Vegetables
01 - 4 cups broccoli florets, chopped into bite-sized pieces
02 - 1 cup purple cabbage, shredded
03 - 1 cup carrots, shredded
04 - 1 cup edamame, shelled
05 - 1/2 cup green onions, sliced
06 - 1/4 cup bell pepper, thinly sliced
→ Toppings
07 - 2 tablespoons sesame seeds, toasted
→ Dressing
08 - 3 tablespoons soy sauce or tamari for gluten-free
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon sesame oil
11 - 1 tablespoon honey or maple syrup
12 - 1 teaspoon garlic, minced
13 - 1 teaspoon ginger, freshly grated
# Directions:
01 - Chop broccoli florets into bite-sized pieces. Finely shred purple cabbage and carrots. Thinly slice bell pepper and green onions.
02 - If using frozen edamame, cook according to package instructions, then cool and shell.
03 - In a dry skillet over medium heat, toast sesame seeds for 2 to 3 minutes, stirring frequently, until golden and fragrant. Set aside.
04 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, minced garlic, and grated ginger until smooth.
05 - In a large mixing bowl, combine broccoli, cabbage, carrots, edamame, green onions, and bell pepper. Pour dressing over vegetables and toss until evenly coated.
06 - Sprinkle toasted sesame seeds over salad. Toss gently and serve immediately, or refrigerate for up to 2 days for enhanced flavor.
