INGREDIENTS
1
Carrot, large
1 cup
Edamame, frozen
1 tsp
Ginger, fresh
1/2
bunch Green onion
1
Red bell pepper
6 cups
Red cabbage
3 tbsp
Soy sauce
1 1/2 tbsp
Brown sugar
1/2 tbsp
Sesame seeds
2 tbsp
Neutral salad oil
1 tbsp
Rice vinegar
1/2 tbsp
Sesame oil, toasted