Camouflage Salad

• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon sesame seeds, toasted
• 1 teaspoon honey
• 1 teaspoon sesame oil
• 1/4 cup canola oil
• 1 head napa cabbage, shredded
• 2 cups frozen shelled edamame beans, thawed
• 6 scallions, sliced
• 1 tablespoon chopped fresh cilantro

1. Whisk together the soy sauce, rice wine vinegar, sesame seeds, honey and sesame oil in a large bowl.
2. Whisk in the canola oil.
3. Add the cabbage, edamame, scallions and cilantro and toss to coat.
4. Transfer to a serving platter.

soy sauce, rice wine vinegar, sesame seeds, honey, sesame oil, canola oil, cabbage, edamame beans, scallions, fresh cilantro

Taken from www.foodnetwork.com/recipes/daphne-brogdon/camouflage-salad.html (may not work)