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) |
| 3 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. Optional |
| ½ cup fresh cilantro | Wash and trim. Loosely packed. Chopped |
Posted in Dinner Entrée, Vegetarian Meatless Dinner Recipes
