Asian Slaw Salad

Adapted from Once Upon a Chef

Slaw Salad: 

2 cups finely chopped green cabbage

2 cups finely chopped red cabbage

2 cups shredded carrot

1 red bell pepper, thinly sliced

1-2 cups cooked & shelled edamame

½-1 cup chopped fresh cilantro 

½ cup Sesame Honey Cashews*

Ginger Peanut Dressing: 

¼ cup honey

¼ cup olive oil

2 Tbl rice vinegar

2 Tbl apple cider vinegar

1 Tbl coconut aminos

1 tsp sesame oil

1 Tbl peanut butter

Heaping ½ tsp salt

1 Tbl minced fresh ginger

*Trader Joes… or chopped salted peanuts

1. In jar or salad dressing shaker, combine ingredients for dressing. Set aside

2. Combine all the slaw ingredients in a large bowl; keeps well in refrigerator for a few days if dressing is stored separately. Add nuts when ready to eat to preserve crunch. 

3. Serve with dressing, +/- fresh shredded parmesan & Satay-Style Chicken