Categories: Sides

Ingredients

• 1 lb. frozen shelled edamame, cooked as directed, and chilled
• 6 cups shredded baby kale
• 1 1/2 cups shredded carrots
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 3/4 cup chopped fresh cilantro
• 1/3 cup bias-sliced scallions
• 3/4 cup roasted, salted cashews
• 1/4 cup canola oil
• 3 tbsp. rice vinegar
• 3 tbsp. soy sauce
• 2 tbsp. fresh lime juice
• 1 tbsp. toasted sesame oil
• 1 tbsp. grated fresh ginger
• 1 tsp. grated fresh garlic
• 1 tsp. honey

Directions

1. For the slaw, combine edamame, kale, carrots, peppers, cilantro, and scallions in a bowl.

2. For the vinaigrette, whisk together canola oil, vinegar, soy sauce, lime juice, sesame oil, ginger, garlic and honey; toss with slaw. Just before serving, toss cashews into slaw.

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