Asian Slaw with Ginger-Peanut Dressing

Oh boy! I've been wanting to make this for a while now and finally had a good majority of the ingredients. This was SO good! Very fresh, flavorful and bright. You can eat it as a side salad or add cooked chicken for a main course dish. We had this with a side of Foster Farm's orange chicken which is yummy!

via onceuponachef.com By Jennifer Segal

Servings: 6 as a side dish

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 
• 1/2 teaspoon salt
• 1/2 teaspoon Sriracha sauce (optional)
• 1 tablespoon minced fresh ginger
• 1 large garlic clove, minced

For the Slaw

• 4 cups prepared shredded coleslaw (or use a combo of shredded green/red cabbage)
• 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

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