Salad:

• 1 ½ cups shelled edamame, fresh or frozen – 225g
• 1 ½ cups diced cucumber – 200g
• 1 cup thinly sliced red cabbage – 70g
• 1 cup cooked white beans, cannellini or navy beans, rinsed and drained – 165g
• ½ cup thinly sliced green onions – 50g
• ½ cup chopped fresh cilantro – 20g
• ¼ cup chopped roasted unsalted cashews – 30g
• 1 tablespoon toasted sesame seeds – 9g
• 1 large ripe avocado, diced – about 200g

Dressing:

• 2 tablespoons low-sodium soy sauce – 30mL
• 1 tablespoon rice vinegar – 15mL
• 1 tablespoon lime juice – 15mL
• 1 tablespoon maple syrup – 20g
• 2 teaspoons sesame oil – 10mL
• 1 teaspoon grated fresh ginger – 5g
• 2 cloves garlic, minced – 6g
• ½ teaspoon crushed red pepper flakes – 1g