Asian Slaw With Ginger Peanut Dressing

From Once Upon a Chef via Bountiful Baskets. Using the Asian basket we recently got.

• Ready In: 25 mins
• Serves: 6
• Yields: 6

Ingredients

• For the Dressing

• 1⁄4 cup honey
• 1⁄4 cup  vegetable oil
• 1⁄4 cup rice vinegar, unseasoned
• 1  tablespoon soy sauce
• 1  teaspoon  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 sauceà optional)
• 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

Directions

1. Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside.
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.