Ginger-Sesame Asian Slaw in 25 Minutes

Instructions:

1. Place the shredded cabbage in a colander. Sprinkle with the kosher salt and massage it in with your hands for 60 seconds. Let it sit for 10 minutes to draw out excess water.
2. Quickly rinse the cabbage under cold water to remove excess salt, then pat dry with a clean kitchen towel.
3. In a large mixing bowl, combine the prepped cabbage, shredded carrots, red onion, green onions, and edamame.
4. In a mason jar or small bowl, add the neutral oil, toasted sesame oil, rice wine vinegar, soy sauce, honey, grated ginger, minced garlic, and red pepper flakes.
5. Whisk vigorously (or shake the jar) until the mixture is thickened and opaque.
6. Pour the dressing over the vegetable mixture and toss gently using tongs until every strand is evenly coated.
7. Drizzle the fresh lime juice over the top and give it one final stir.
8. Just before serving, fold in the toasted almonds and sesame seeds.