6 cups shredded red cabbage
1 cup shelled edamame
1/2 cup shredded carrots
Optional: Additional salad fixings, per preference, such as red peppers
3 T rice vinegar
2 T miso
2 T water
2 tsp agave nectar
1 tsp siracha
2 tsp fresh ginger, minced
1 lb seitan, sliced into strips
4 cloves garlic, minced
Salt, to taste
In a large bowl, mix salad veggies.
Mix all ingredients for the salad dressing in a small blender; blend until smooth. Pour over salad and mix thoroughly. Save some of the dressing to drizzle on top.
Saute the seitan and garlic in a non-stick pan until lightly browned.
Plate the salad and then top with seitan. Drizzle some dressing on top and sprinkle with sesame seeds.
I made a double batch of dressing so I had a little extra for drizzling. I probably only needed 1.5x.
The original recipe called for sesame oil in the dressing (not needed), and for sautéing the seitan (not used). If you don't have a non-stick pan, you might need a smidge of oil.
Modified from Isa Does It