Crunchy Asian Slaw With Ginger-Tahini Dressing

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3 scallions, white and light green parts only, minced

1/4 cup low sodium tamari or soy sauce

1/4 cup water

2 tablespoons tahini

1 tablespoon fresh lime juice

1 tablespoon rice wine vinegar

1 tablespoon pure maple syrup

1 1/2 tablespoon freshly grated ginger

1/2 teaspoon crushed red pepper flakes

2 cups shredded red cabbage

1/2 cup shredded napa cabbage

2 carrots, coarsely grated

1 medium-sized beet, coarsely grated

1 cup cilantro, finely chopped

1 jalapeƱo pepper, seeded and cut into thin slivers

1 cup cooked, shelled edamame

1/2 cup peanuts

1/2 cup raisins

2 tablespoons sesame seeds

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