Garlicky Sesame Edamame Salad

Instructions

1. Cook the edamame per package instructions. (I typically boil the edamame for 3-4 minutes.) Drain the edamame. If you prefer a cold salad, rinse the edamame under cold water until cool. Shake the colander well to remove excess water. Transfer the edamame to a serving bowl.
2. While the water comes to a boil and the edamame cooks, prep anything else you can: dice the chili pepper; thinly slice the scallions or very thinly slice the shallot; finely chop the garlic; chop the cilantro; make the dressing.
3. Make the dressing: In a small bowl, combine the tahini, agave nectar, lime zest and 1 tablespoon juice, soy sauce, and sesame oil. Whisk until smooth, adding a bit more lime juice if desired. The dressing will be fairly thin, that’s fine.
4. Heat a medium frying pan over medium heat (don’t add the oil just yet). Once hot, add the sesame seeds, coconut, and peanuts. Toast briefly, stirring frequently, about 2 minutes.a. Now add the oil to the pan, followed by the chile pepper, scallions, garlic, and a pinch of salt. Cook for 2 to 3 minutes, stirring frequently, until the sesame seeds and coconut are turning golden brown.b. Take the mixture off of the heat to prevent overcooking and pour over the edamame. Add the cabbage, if using. Re-whisk the dressing and pour over the edamame, and toss to combine so that all the edamame is well coated.
5. Stir in the cilantro and mint, if using. Season to taste with a pinch of salt or squeeze of lime juice as needed.