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 Asian 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 saucenptional)
• 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. 1. Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside.
2. 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.
3. *Unseasoned Rice Vinegar is not the same as Seasoned Rice Vinegar, which has added salt and sugar. Be sure to use straight rice vinegar or else the dressing will be too salty and sweet. I've also used Brown Rice Vinegar (sold at Whole
4. For the Slaw
5. 4 cups prepared shredded coleslaw
6. 2 cups prepared shredded carrots (or grated in food processor)
7. 1 red pepper, thinly sliced into bite size pieces
8. 1 cup pre-cooked, shelled edamame (available fresh or frozen)
9. 2 medium scallions, finely chopped
10. 1/2 cup chopped salted peanuts (you can also leave them whole)
11. 1/2 cup loosely packed chopped
12. 1. Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside.
13. 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.
14. *Unseasoned Rice Vinegar is not the same as Seasoned Rice Vinegar, which has added salt and sugar. Be sure to use straight rice vinegar or else the dressing will be too salty and sweet. I've also used Brown Rice Vinegar (sold at Whole

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

Taken from www.epicurious.com/recipes/member/views/-asian-slaw-with-ginger-peanut-dressing-50128990 (may not work)