This recipe comes from Sara Forte's "Around Our Table"

"I never know what to pair with teriyaki chicken or the Sesame Seared Ahi Salad Bowls. The answer: a non-lettuce salad! Everything here gets thinly shredded and tossed with a punchy dressing. This bowl of goodness can be added to a cooked grain and goes with just about any protein. I use a matchstick blade on my mandoline but you could also use the slicer blade attachment on your food processor or a box grater."

INGREDIENTS 
4 c/280g thinly shredded green cabbage
1 c/155g shelled edamame
2 Persian cucumbers, halved & peeled
½ lb/225 g (about 2 c) snap peas 
½ bunch cilantro, chopped
1 bunch fresh mint leaves
5 green onions, trimmed & chopped
3 tbsp/30g sesame seeds
½/56g roasted & salted peanuts, chopped 

For the dressing  
1 tbsp honey or agave nectar 
3 tbsp/67 g Seed + Mill Organic Tahini 
1 tsp Dijon mustard
1 tbsp yellow or white miso 
2 tbsp fresh lemon juice
2 tbsp rice vinegar
1/3 c/80 ml avocado oil 
1-2 tsp gochujang, sriracha, or other chili paste
1 clove of garlic, grated 
2 tsp grated fresh ginger
Sea salt & freshly ground black pepper
2 avocados, diced 

1. Collect the cabbage and edamame in a large mixing bowl. Trim and slice the cucumbers and snap peas super thin, on a diagonal, and add them to the bowl along with the cilantro, mint, green onions, sesame seeds, and peanuts. In a jar, combine the honey, peanut butter, mustard, miso, lemon juice, vinegar, avocado oil, gochujang, grated garlic, ginger, salt, and pepper and shake well to mix. You may need to use the back of a fork to get the miso or nut/seed butter moving. Dress the salad to taste. Serve the salad with avocado on top.

Excerpted with permission from Around Our Table by Sara Forte published by ‎Hardie Grant Publishing, April 2024, RRP $40.00 Hardcover.