Ingredients
Dressing
- ¼ cup honey
- ¼ cup vegetable oil
- ¼ cup unseasoned rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon peanut butter (I like Skippy Natural No Need to Stir)
- Heaping ½ teaspoon salt
- 1 teaspoon Sriracha sauce (optional)
- 1 tablespoon minced fresh ginger
- 1 large garlic clove, minced
Slaw
- 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, thinly sliced
- ½ cup chopped salted peanuts (or leave them whole)
- ½ cup loosely packed chopped fresh cilantro
Method
- In a medium bowl, whisk together all of the ingredients for the dressing until the peanut butter is dissolved. Set aside.
- Combine all of the slaw ingredients in a large mixing bowl.
- Add the dressing and toss well.
- Let the slaw sit for at least ten minutes so the vegetables absorb the dressing.
- Taste and adjust seasoning if necessary.
- Serve cold.
This slaw is best served fresh, but leftovers will keep in a covered container in the refrigerator for a few days.