Crispy Asian Summer Salad

1. Core and shred cabbage and place in mixing bowl filled with cold water to help “bleed” the cabbage, about 15 minutes.
2. Drain cabbage thoroughly and add carrots and edamame.
3. In a separate bowl, combine vinegar, olive oil, sugar, sesame oil and apple juice.
4. Mix until sugar is dissolved.
5. Pour dressing over salad and toss.
6. Add salt and sesame seeds. Cover and let sit in refrigerator for at least 1 hour.
7. Before serving, toss in slivered almonds.

Will keep in refrigerator for up to a week. Serve as an entrée salad topped with grilled chicken or shrimp.