Thaw the edamame by either boiling in a pot of water for 1 minute or running under hot water in a colander for a couple minutes. Drain and set aside.

In a large bowl, combine the edamame, shredded cabbage, carrots, red pepper, and green onions. Leave the toasted almonds to the side for garnishing at the end.

Make the spicy sesame dressing. In a medium bowl, combine the tahini, avocado oil, toasted sesame oil, maple syrup, chili paste, rice vinegar, lime juice, garlic, ginger, salt, pepper, and water. Whisk to combine. The dressing should be thick but pourable. Add more water if necessary and then set aside.

Prepare the mushrooms. In a small bowl, combine the Tamari, maple syrup, and sesame oil. Set aside.

Heat a large skillet over medium-high heat. Add the oil to the skillet and swirl around. Add the mushrooms all at once and let them sit for a full minute. Give them a stir and then let them sit for another full minute. Season with salt and pepper. Keep sautéing the mushrooms until they are tender, golden on the edges, and all excess liquid has cooked out, about 5 minutes. Add the Tamari, maple and sesame oil mixture and stir for another minute. Stir in the sesame seeds and remove from the heat.

Assemble the salad. Pour the spicy sesame dressing over the cabbage and other vegetables. Season with salt and pepper and toss until everything is coated evenly. Top the spicy sesame slaw with the mushrooms and toasted sliced almonds. Enjoy!