Asian Slaw with Ginger Peanut Dressing

Submitted by: Anne Lundquist

For the dressing:
1/4 c. honey
1/4 c vegetable oil (or olive oil)
1/4 c unseasoned rice vinegar
1 TBSP soy sauce
1 tsp Asian sesame oil
1 TBSP peanut butter
1/2 tsp salt
1/2 tsp Sriracha sauce (thai hot sauce)
1 TBSP minced fresh ginger
1 large clove garlic, 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 c chopped salted peanuts
1/2 c loosely packed chopped fresh cilantro

1. Make the dressing by combining all ingredients in a medium bowl. Stir until peanut butter is dissolved. Set aside.
2. Combine all of the slaw ingredients into a large bowl. Add the dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Serve cold. You can make the dressing and the slaw ahead of time and then combine just prior to serving.