This salad is super versatile.

Whether in individual portions at a happy hour by the pool or for a cocktail dinner, in a poke bowl or as an accompaniment to a meal.

Very simple, but oh so tasty!

INGREDIENTS

For about 4 servings

1 cup edamame

1 cup finely chopped napa cabbage

1 cup grated carrots

1/2 red onion in small cubes

1 red pepper in small cubes

As a garnish: green onions, fresh coriander, sesame seeds.

Vinaigrette

1 cup mayonnaise

1 1/2 tsp. soup of THAI mix

3 tbsp. soy sauce

2 tbsp. tablespoon rice vinegar

1 C. tablespoons sesame butter (tahini)

1 C. maple syrup

1 C. tablespoon toasted sesame oil.

PREPARATION

For original individual portions.

Use disposable plastic cups with lids. I know very well that it is not ecological, but from time to time for the practical side, I make an exception. Insert a fork into the slot provided for the straw (see photo).

Pour vinaigrette into the bottom of a clear glass.

Arrange the ingredients in layers.

Garnish with green onions, fresh cilantro and sesame seeds.

Put on the lid and the fork.

It always has a wow effect!

All that remains is to savor!

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