Cabbage Salad with Edamame and Cucumber

I just love how recipes can take on a life of their own. I originally set out to make this salad that I saw on 101 Cookbooks, but I realized I didn't have a few of the ingredients so I just threw in things that I already had, continuing the theme of cleaning out my fridge and pantry. I think this is the perfect kind of food to have me bathing suit ready for when I go to HAWAII for Christmas...Clearly I am a *little* excited about the trip. I have never been!! There was a lot of green going on in the salad and as I was cleaning up, I realized I needed to use some of the 20 pounds of oranges I got at the farmers market. Ok, it was only 5 pounds, but it felt like 20 on the walk home. I also had a few golden raspberries left that I used for garnish. This was so many different kinds of good with sweetness and crunchiness and tartness and yuminess...ok, enough with the "ness" words. This was awesome!

Cabbage Salad with Edamame and Cucumber

For the dressing (approximate measurements because I ended up tweaking to my taste):
2 tablespoons canola oil
1 tablespoon rice wine vinegar
1 shallot, chopped
1 tablespoon agave nectar
1/4 teaspoon red chili flakes
1 or 2 splashes toasted sesame oil
Kosher salt

Whisk together the oil, vinegar, agave nectar, and sesame oil. Mix in the shallots and red pepper flakes. Season with salt. Taste and adjust seasonings as needed.

For the salad:
1/2 medium head green cabbage, shredded
1 cup frozen, shelled edamame
2 green onions, chopped
1/4 cup slivered toasted almonds
Golden raspberries (optional)
Orange segments (optional)

Bring a medium pot of salted water to a boil. Add the edamame and cook or about 5 minutes. Drain well and set aside to cool.

In a large bowl mix together the cabbage, edamame, green onions, and almonds. Toss with the dressing and serve chilled. Garnish with orange segments or other fruit if desired.