Sesame Cucumber Slaw

Servings: 6

Total time: 40 Minutes

INGREDIENTS

¼ cup tahini
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon honey
1 clove garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon Diamond Crystal® Kosher Salt
¼ teaspoon ground cayenne pepper
2 English cucumbers, julienned
½ red cabbage, shredded
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 orange bell pepper, julienned
1 cup edamame, cooked and shelled
2 tablespoons toasted black sesame seeds

DIRECTIONS

Whisk together tahini, sesame oil, vinegar, soy sauce, honey, garlic, ginger, kosher salt and cayenne in a large bowl until smooth. Add cucumber, cabbage, and bell peppers, and toss to coat. Cover and refrigerate for at least 30 minutes.
Transfer slaw to a serving bowl and top with edamame. Garnish with sesame seeds and serve.
Tip: Serve alongside fish or on top of tacos, wraps or bowls.