Crunchy Edamame Slaw

• 1/4 cup chopped lightly salted cashews
• 3/4 cup reduced-fat mayonnaise
• 1 tablespoon sesame seeds
• 2 tablespoons white wine vinegar
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons honey
• 4 cups shredded red cabbage (about 1/2 head)
• 2 cups fully cooked, frozen, shelled edamame (green soybeans), thawed
• 1 1/2 cups grated carrots (3 medium carrots)
• 1 cup peeled, seeded, and diced cucumber (about 1 medium cucumber)
• 1/4 cup chopped fresh cilantro
• 3 tablespoons thinly sliced green onions (2 green onions)
• Salt and pepper to taste

1. Preheat oven to 350u0b0. Bake cashews in a single layer in a shallow pan 5 to 6 minutes or until lightly toasted and fragrant, stirring occasionally.
2. Whisk together mayonnaise and next 5 ingredients in a large bowl. Add cabbage, next 5 ingredients, and toasted cashews, tossing to coat. Stir in salt and pepper to taste. Cover and chill 1 to 4 hours.

cashews, mayonnaise, sesame seeds, white wine vinegar, soy sauce, sesame oil, honey, shredded red cabbage, fully cooked, carrots, cucumber, fresh cilantro, green onions, salt

Taken from www.myrecipes.com/recipe/crunchy-edamame-slaw (may not work)