Asian Slaw With Ginger Peanut Dressing

• For the Dressing
• 1/4 cup honey
• 1/4 cup vegetable oil
• 1/4 cup rice vinegar, unseasoned
• 1 tablespoon soy sauce
• 1 teaspoon 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 sauceA optional)
• 1 tablespoon minced fresh ginger
• 1 large garlic clove, minced
• For the Slaw
• 4 cups prepared shredded Coleslaw
• 2 cups prepared shredded carrots (or grated in food processor)
• 1 red pepper, thinly sliced into bite size pieces
• 1 cup pre-cooked shelled edamame (available fresh or frozen)
• 2 medium scallions, finely chopped
• 1/2 cup chopped salted peanuts (you can also leave them whole)
• 1/2 cup loosely packed chopped fresh cilantro

1. Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside.
2. Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt but go by your own taste). Serve cold.

dressing, honey, vegetable oil, rice vinegar, soy sauce, sesame oil, peanut butter, salt, sriracha sauce, fresh ginger, garlic, carrots, red pepper, scallions, peanuts, fresh cilantro

Taken from www.food.com/recipe/asian-slaw-with-ginger-peanut-dressing-477229 (may not work)