Asian Slaw With Ginger Peanut Dressing

• For the Dressing:
• 1/4 cup honey
• 1/4 cup vegetable oil
• 1/4 cup unseasoned rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon toasted 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 (about 1 1/2 teaspoons)
• For the Slaw:
• 1 small head shredded green or white cabbage (about 1 quart)
• 2 large carrots, peeled and grated on the large holes of a box grater (about 2 cups)
• 1 red bell pepper, thinly sliced
• 1 cup cooked and shelled edamame
• 2 medium scallions, finely sliced on a sharp bias
• 1/2 cup chopped or whole salted peanuts
• 1/2 cup loosely packed chopped fresh cilantro

1. 1
2. Combine all of the dressing ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.
3. 2
4. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning with salt or Sriracha sauce if necessary. Serve cold.

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

Taken from www.epicurious.com/recipes/member/views/asian-slaw-with-ginger-peanut-dressing-51829001 (may not work)