Miso Slaw with Napa Cabbage

For the slaw:

• 1 1/2 cups edamame (frozen)
• 4 cups napa cabbage, thinly sliced
• 2 large carrots, shredded
• 1 1/2 cups daikon radish, thinly sliced into matchsticks
• 1/3 cup fresh mint leaves, chiffonade
• 2 stalks green onion, sliced

For the toasted cashews:

• 1 cup raw cashews
• 1 tbsp avocado oil
• 1 1/2 tsp maple syrup
• 1/2 tsp kosher salt
• 1/4 tsp ground ginger
• 1/4 tsp garlic powder
• pinch cayenne

For the dressing:

• 1/3 cup creamy cashew butter
• 2 tbsps white miso paste
• 1 1/2 tbsps low sodium tamari
• 1 1/2 tbsps rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp honey (or maple syrup)
• 1 tsp grated fresh ginger
• 1/3 to 1/2 cup water, to thin
• pinch kosher salt, to taste

For the slaw:

1. Cook the edamame according to package directions.
2. Combine the cabbage, carrots, radish and edamame in a large salad bowl.

For the cashews:

1. Preheat the oven to 350°F.
2. In a small bowl, mix together the cashews with the oil through to the cayenne.
3. Transfer the cashews to a baking sheet and bake for seven to ten minutes, until lightly golden.
4. Set aside to cool slightly and then roughly chop.

For the dressing:

1. In a blender, combine the cashew butter through to the water, starting with the lesser amount.
2. Blend until smooth and creamy, adding more water as needed to thin.
3. Taste and adjust with salt as needed.

To assemble:

1. Pour about 3/4 of the dressing over the cabbage salad and toss to combine.
2. Add the mint and green onions and top with cashews.
3. Divide onto plates and drizzle with more dressing if desired/needed. Enjoy!