2 cups thinly sliced Red Cabbage
1 Carrot, shredded, (about ½ cup)
½ cup Edamame (soybeans)
2 tbsp. Toasted, Salted Sunflower Seeds
1 tbsp. Toasted, Sesame Seeds
2 tbsp. low-sodium Soy Sauce or Tamari Sauce
2 tbsp. Seasoned Rice Wine Vinegar
1 tbsp. Olive Oil
1 tsp. Toasted Sesame Oil
1 tbsp. Raw Honey or Agave
2 tsp. fresh Ginger, minced
1 Garlic Clove, minced
1. Combine red cabbage, edamame, carrots, sesame seeds, and sunflower seeds in a medium size bowl; set aside while you make the vinaigrette.
2. Whisk together vinaigrette ingredients in a small bowl and pour over cabbage mixture, allow the flavors to meld together for 1-2 hours, covered, in the refrigerator.