Ingredients

1½cupsedamame,shelled

1medium red bell pepper,thinly sliced then cut into 1-inch pieces

1medium yellow bell pepper,thinly sliced then cut into 1-inch pieces

1cupsnow peas,thinly sliced

1cupcarrots,shredded

4scallions,chopped

4cupspurple cabbage,shredded about ½ small head

4cupsRomaine lettuce,chopped about 1 small head

2tbspsoy sauce,or gluten-free tamari

2tbsplemon juice,from 1 lemon

2tsphoney

1tspginger,grated

1clovegarlic,crushed

2½tbspcanola,light olive or grapeseed oil

½tbspsesame oil

1tspsesame seeds

Preparation

In a small mason jar combine the dressing ingredients and shake well.

Place 2 tablespoons of the dressing on the bottom of 4 large quart sized mason jars.

Divide the edamame and place over the dressing.

Then the peppers, carrots, snow peas, scallions, cabbage and lettuce and cover.

Refrigerate until ready to eat.

Just before eating, shake well to toss then pour onto a plate.