Crunchy Redand White Cabbage Salad with Quinoa and Edamame

Cook the quinoa according to package instructions (about 15 minutes). While the quinoa cooks, steam the frozen edamame for 2 minutes, then set aside to cool.

Wash all vegetables. Finely slice the red and white cabbage, then massage it with a pinch of salt until it softens. Grate the carrots, and finely chop the scallions and parsley.

Blend the dressing ingredients—ginger, tahini, lime juice, water, maple syrup or honey, mustard, sweet paprika, salt, and pepper—until smooth and creamy.

In a large bowl combine the cooked quinoa, steamed edamame, and the prepared vegetables. Pour the dressing over the mixture and toss thoroughly to coat everything evenly.

Sprinkle sesame seeds on top and serve the salad immediately.