1. Chop your broccoli: Start by chopping 4 cups of broccoli florets into bite-sized pieces. This will give your salad that perfect crunchy base we all love.

2. Shred the purple cabbage: Grab 1 cup of purple cabbage and shred it finely. The vibrant color will not only make your salad pop but also add a nice crunch.

3. Shred the carrots: Next, take 1 cup of carrots and shred them. They’ll bring a sweet crunch that complements the broccoli beautifully.

4. Add edamame: Toss in 1 cup of shelled edamame for a protein boost and a lovely green touch. They’ll make your salad even more satisfying.

5. Slice the green onions: Chop up 1/2 cup of green onions and sprinkle them in. They’ll add a fresh, zesty kick to your salad.

6. Slice the bell pepper: Thinly slice 1/4 cup of bell pepper and throw it in for a pop of color and crunch. You can use any color you like!

7. Toast the sesame seeds: In a dry skillet, toast 2 tablespoons of sesame seeds over medium heat until they’re golden and fragrant. This step adds a nutty flavor that’s totally worth it.

8. Mix the dressing: In a small bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon of honey or maple syrup, 1 teaspoon of minced garlic, and 1 teaspoon of grated ginger. This dressing is where the magic happens!

9. Combine everything: In a large mixing bowl, combine all your chopped veggies and edamame. Drizzle the dressing over the top and toss everything together until it’s well coated.

10. Finish with sesame seeds: Sprinkle the toasted sesame seeds on top for that final touch of crunch and flavor. Give it one last gentle toss.