Rainbow Slaw with Miso and Tahini Dressing

½ red cabbage, sliced very finely (ideally on a madoline)
1 red capsicum, sliced finely
¾ cup shelled edamame beans (I used the frozen Mama San brand)
1 large carrot, julienned
1 spring onion, sliced finely
8 swiss brown or button mushrooms, sliced finely
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
Dressing
2 rounded dessertspoons tahini
3 teaspoons white miso
1 rounded dessertspoon almond butter (could also use peanut butter)
1 teaspoon tamari or soy sauce
¼ cup water 
3 tablespoons olive oil
½ teaspoon toasted sesame oil
1 teaspoon apple cider vinegar
1 teaspoon coconut sugar or brown sugar
To serve
additional spring onions and sesame seeds