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.