Ingredients
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
Preparation
1
Combine all of the dressing ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.
2
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.
