Edamame Salad

4 cups shelled edamame (green soybeans)

1 cup chopped napa cabbage

½ cup chopped bok choy

½ cup rice wine vinegar

¼ cup sesame oil

1 teaspoon coarse salt

½ cup shredded carrots

1 tablespoon black sesame seeds

¼ cup shredded white daikon radish

Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.

Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.

Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.

Top edamame salad with sesame seeds and daikon radish before serving.