• 12 ounces shelled edamame beans (not the ones in pods.) You can use fresh or frozen beans for this salad.
• 1 carrot, peeled and cut in fine match sticks
• 1 golden beet, peeled and cut in fine matchsticks
• 2 cups finely shredded red cabbage, or radicchio
• 2 cups about 2 handfuls assorted micro greens or sprouts, I used 2 kinds of pea shoots)
• 6 radishes, trimmed and cut in small wedges

sesame dressing

• 4 Tbsp peanut oil or other plain oil like safflower, not olive oil
• 2 Tbsp rice wine vinegar
• 2 Tbsp toasted sesame oil, to taste (sesame oils vary in strength, so taste as you go)
• 1 Tbsp tamari soy sauce
• 1 tsp Sriracha chili sauce
• 2 tsp sesame seeds

garnish

• sesame seeds