Edamame Asian Slaw
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| For the dressing: | |
| ½ cup honey | |
| ¼ cup vegetable oil | |
| ½ cup rice vinegar | |
| 1 tablespoon sesame oil | |
| ¼ cup peanut butter | |
| ½ teaspoon salt | |
| ½ teaspoon ground ginger | |
| 2 large garlic cloves | Washed and minced. |
| 1 teaspoon chili garlic sauce | (Optional) |
| For the Slaw: | |
| 8 cups cabbage | Washed and thinly shredded |
| 3 cups carrots | Washed and thinly shredded (like match sticks) |
| 1 red bell pepper | Washed and thinly shredded (like match sticks) |
| 2 cups edamame | Cooked and shelled |
| 8 green onions | Washed, trimmed and sliced, (Include bulb and green tops) |
| 1 cup unsalted peanuts | Finely chopped |
| ½ cup loosely packed fresh cilantro | Washed and chopped |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | Make the dressing by coming all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. | |
| 2 | Set aside in the refrigerator. | |
| 3 | Combine all of the slaw ingredients in a large bowl except ½ green onions. Add the dressing and toss well. | |
| 4 | Top with remaining green onion. Chill. Serve cold. |
Posted in Side Dish, Starch Side Recipes
