Spicy Sesame Slaw with Mushrooms & Edamame

64 yr old, mother of 3, and grandmother, retired family physician, my husband and myself adopted a plant based diet 1 yr ago, especially for the environment, but also for health and compassion for animals!

subheading: SLAW:

1 cup frozen shelled edamame

6 cups shredded cabbage (I like a mix of red and green, but this is about 1 small cabbage total)

1 ½ cups shredded carrot (from 2 medium carrots)

1 large red bell pepper, finely sliced

4 to 5 green onions, sliced

⅓ cup toasted sliced almonds

subheading: SPICY SESAME DRESSING:

¼ cup tahini

1 tablespoon avocado or olive oil

1 tablespoon toasted sesame oil

1 ½ tablespoons maple syrup

1 ½ tablespoons chili paste, such as Sambal Oelek or Guchujang (use more or less, to taste)

1 tablespoon unseasoned rice vinegar

1 tablespoon lime juice

1 clove garlic, finely minced with a Microplane

2- inch piece ginger, finely minced with a Microplane

sea salt and ground black pepper, to taste

3 tablespoons water, plus extra

subheading: MUSHROOMS:

2 teaspoons Tamari soy sauce

1 teaspoon maple syrup

½ teaspoon toasted sesame oil

1 tablespoon olive or avocado oil

227 grams (½ lb) sliced mushrooms (I used a mix of shiitake and cremini)

sea salt and ground black pepper, to taste

2 teaspoons sesame seeds

subheading: Notes:

To make this go a bit faster, you could replace the cabbage and carrots with an appropriate amount of pre-cut bagged slaw from the salad kit area of the grocery store!

The dressing can be made and kept in the fridge up to a week in advance. You may need to thin it out with a bit of water because it will thicken as it sits in refrigeration.

Directions at thefirstmess.com

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