Edamame Asian Slaw
Portion Size: 2 cups
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| For the dressing: | |
| ½ cup honey | |
| ¼ cup vegetable oil | |
| ½ cup rice vinegar | |
| 1 tablespoon sesame oil | |
| ½ cup peanut butter | |
| ½ teaspoon salt | |
| ½ teaspoon ground ginger | |
| 2 large garlic cloves | Washed, peeled and minced |
| For the slaw: | |
| 8 cups cabbage | Wash. Thinly shredded |
| 3 cups carrots | Wash and peel. Thinly shredded (like match sticks) |
| 1 red bell pepper | Wash, trim and thinly sliced (like match sticks) |
| 2 cups edamame, cooked and shelled | Cooked and shelled. Or sub. 2 lb.s firm diced tofu |
| 8 green onions | Washed, trimmed and sliced (include bulb and green tops) |
| 1 cup un-salted peanuts | Finely chopped |
| ½ cup fresh cilantro | Wash and trim. Loosely packed. Chopped |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Make the dressing by combining all of the ingredients in a medium bowl. | |
| 2 | Stir until the peanut butter is dissolved. | |
| 3 | Set aside in refrigerator. | |
| 4 | Combine all of the slaw ingredients in a large bowl except ½ green onions. | |
| 5 | Add the dressing and toss well. | |
| 6 | Top with remaining green onion. Chill. |
