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Crispy Rice Salad With Spicy Tahini Dressing

Ingredients

• Dressing
• ¼ cup tahini (such as Seed and Mill)
• 2 Tbsp. fresh lime juice
• 1 Tbsp. chile crisp (such as Lao Gan Ma)
• 1 Tbsp. soy sauce
• 1 Tbsp. unseasoned rice vinegar
• 2 tsp. honey
• 1 tsp. toasted sesame oil
• Kosher salt
• Salad and Assembly
• ½ small head of purple cabbage (about 10 oz.), cored, thinly sliced
• 1 Tbsp. fresh lime juice
• Kosher salt
• 6 oz. frozen shelled edamame
• 3 cups chilled cooked sushi rice
• 1 Tbsp. soy sauce
• 2 Tbsp. vegetable oil
• 1 avocado, cut into ½" pieces
• 1 Champagne or honey mango, cut into ½" pieces
• 3 Persian cucumbers, halved lengthwise, sliced on a diagonal ¼" thick
• 1 bunch red radishes (about 5 oz.), trimmed, cut into matchsticks
• 3 scallions, thinly sliced on a diagonal
• 1 cup (lightly packed) mint leaves

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