Edamame Asian Slaw

For the dressing:
1/2 cup honey
1/4 cup vegetable oil
1/2 cup Rice vinegar
1 Tablespoon Sesame Oil
1/4 cup peanut butter
1/2 teaspoon salt
1/2 teaspoon ground ginger
2 large garlic cloves, minced
1 teaspoon chili garlic sauce (optional)
For the Slaw:
8 cups thinly shredded cabbage
3 cups thinly shredded carrots (like match sticks)
1 red bell pepper, thinly sliced (like match sticks)
2 cups cooked and shelled edamame
8 green onions, trimmed and sliced (include bulb and green tops)
1 cup finely chopped salted peanuts
1/2 cup loosely packed chopped fresh cilantro
1. Make the dressing by combing all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside in refrigerator.
2. Combine all of the slaw ingredients in a large bowl except 1/2 green onions. Add the dressing and toss well. Top with remaining green onion. Chill. Serve cold. Serves 8

Thai Salad