Garlicky Sesame Edamame Salad

Bahan-bahan (4 porsi)

• 12 ounces (340g) frozen shelled edamame ((see Note 1))
• 1 tablespoon white or black sesame seeds
• ¼ cup (25g) unsweetened shredded coconut
• ⅓ cup (45g) dry-roasted peanuts (or cashews), ( roughly chopped)
• 1 tablespoon neutral-flavored cooking oil of choice
• Kosher salt
• 1 serrano pepper or Fresno pepper, (diced)
• 4 scallions, (top 1 inch trimmed and sliced thinly (save dark greens for garnish))
• 3 g arlic cloves, (finely chopped)
• 2 cups (160g) red cabbage, (finely grated (optional, see Note 2))
• 1 ½ tablespoons tahini
• 1 tablespoon agave nectar
• 1 medium lime, (zested + juiced)
• 2 tablespoons tamari or soy sauce ((see Note 3))
• 1 tablespoon toasted sesame oil
• ½ cup (8g) cilantro leaves and tender stems, (chopped)
• 1 small handful of fresh mint leaves, (torn (optional))