Ingredients:

• 1 cup cooked chickpeas (soaked overnight)
• 1 cup cooked cannellini beans (soaked overnight)
• 1 cup shelled edamame
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 4 green onions, thinly sliced
• almonds, chopped

Miso sesame dressing:

• 3 tablespoons low-sodium white miso
• 2 tablespoons low-sodium tamari
• 2 tablespoons rice vinegar
• 2 tablespoons roasted sesame seeds
• 1 tablespoon lime juice
• 1 teaspoon Blueprint extra virgin olive oil
• 1 teaspoon Blueprint manuka honey

Instructions:

1. Make the salad:
   In a large bowl, add the chickpeas, cooked cannellini beans, shelled edamame, shredded cabbage, shredded carrots, and sliced green onions.
   
   

2. Make the dressing:
   In a small bowl, whisk together white miso, tamari, rice vinegar, roasted sesame seeds, lime juice, Blueprint extra olive oil, and honey until smooth.
   
   

3. Combine:
   Pour the dressing over the salad and toss gently to coat everything evenly.
   
   

4. Finish and serve:
   Divide into bowls and top with chopped roasted almonds. Serve right away, or chill for 30 minutes to let the flavors come together.
   
   

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