Scaled Servings: 12 Originally: 6
- 1 cup loosely packed chopped fresh, cilantro
- 1 cup cashews, roasted and salted, chopped, or you can leave them whole
- 4 scallions, medium sliced
- 2 cups shelled edamame, cooked and
- 2 red bell pepper, thinly sliced, into bite-sized pieces
- 8 cups cabbage, shredded
- 4 cups carrot, shredded
For The Dressing
- 1/2 cup honey
- 1/2 cup vegetable oil
- 1/2 cup unseasoned rice vinegar
- 2 tablespoons soy sauce
- 1/2 tablespoon plus 1/2 teaspoon asian sesame oil
- 2 tablespoons hot water, cashews, soaked in for 1 hour
- Heaping 1/2 teaspoon salt
- 1 tablespoon sriracha sauce, (optional)
- 1/4 cup fresh ginger, grated
- 2 large garlic clove, minced
Directions
- In a Vitamix, puree all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.
- Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.
- Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.