Categories: Asian, Sides, Vegetarian

Ingredients

• For the Dressing
• 1/4 cup honey
• 1/4 cup vegetable oil
• 1/4 cup unseasoned rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon Asian sesame oil
• 1 tablespoon peanut butter (I like Skippy Natural No Need to Stir)
• 1/2 teaspoon salt
• 1/2 teaspoon Sriracha sauce (Thai hot sauce - optional)
• 1 tablespoon minced fresh ginger
• 1 large garlic clove, minced
• For the Slaw
• 4 cups prepared shredded coleslaw
• 2 cups prepared shredded carrots
• 1 red bell pepper, thinly sliced into bite-sized pieces
• 1 cup cooked and shelled edamame
• 2 medium scallions, finely sliced
• 1/2 cup chopped salted peanuts (or you can leave them whole)
• 1/2 cup loosely packed chopped fresh cilantro
• Instructions

Directions

1. Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.

2. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold.

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