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.