Asian Slaw with Ginger-Peanut Dressing

• Vegetarian
• Gluten free

• Produce

  • 2 cups Carrots, prepared
  • 1/2 cup Cilantro, loosely packed fresh
  • 1 cup Edamame, cooked and shelled
  • 1 Garlic clove, large
  • 1 tbsp Ginger, fresh
  • 1/2 cup Peanuts, salted
  • 1 Red bell pepper
  • 2 Scallions, medium

• Condiments

  • 1/4 cup Honey
  • 1 tbsp Peanut butter
  • 1 tbsp Soy sauce
  • 1/2 tsp Sriracha sauce

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Rice vinegar, unseasoned
  • 1 tsp Sesame oil, Asian
  • 1/4 cup Vegetable oil

• Deli

  • 4 cups Coleslaw, prepared

Found on onceuponachef.com

Ingredients

• 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 sauce - optional)
• 1 tablespoon minced fresh ginger
• 1 large garlic clove, minced
• 4 cups prepared shredded coleslaw
• 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

Directions

• 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 (I usually add a bit more salt.) Serve cold.

Nutrition