Asian Edamame Salad

1 head cabbage, preferably purple, shredded
1 cup shelled edamame
4 carrots, cut into matchsticks
1 red bell pepper, cut into matchsticks
1/4 cup cilantro, chopped
1 piece ginger (2-inch), grated
1 clove garlic, minced
2 Tbs white miso
2 Tbs sesame oil
1/4 cup rice vinegar

1) In a small bowl, whisk together the ginger, garlic, miso, sesame oil and rice vinegar.
2) Combine all remaining ingredients in a large bowl. Add dressing and toss to coat.

Review: I couldn't find purple cabbage and subbed in the smallest head of cabbage I've ever seen. Despite it's small size, I had a ginormous salad that made 8-10 servings. Eek!! Mike had a bowl, but the rest was all on me. Luckily, it was tasty. It didn't have a very exotic flavor, but was more of an Asian inspired coleslaw.

Adapted from:
http://recipes.womenshealthmag.com/Recipe/asian-edamame-salad.aspx