Camouflage Salad

Deselect All

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