Asian Sesame Slaw

Cut napa cabbage in half lengthwise and slice into thin strips. Put in a big bowl.

Grate the carrot on the large holes of a box grater. Add to the bowl with the cabbage.

Toss the shelled edamame and sliced scallions into the bowl, carrots, and a pinch of salt.

Whisk sesame oil, soy sauce, rice vinegar, honey, and grated ginger in a small bowl until combined. Season with salt.

Pour dressing over the slaw and toss everything together until coated.

Sprinkle sesame seeds on top. Serve right away or let it sit 10 minutes to soften.