Asian Ginger Slaw
Ingredients
For the Dressing
1/4 cup honey
1/4 cup Olive Destination Toasted Sesame Seed Oil
1/4 cup Olive Destination 18 year Traditional or Espresso Balsamic Vinegar
1 tablespoon soy sauce
1 tablespoon peanut butter
1/2 teaspoon salt
1/2 teaspoon Thai hot sauce sauce
1 tablespoon minced fresh ginger
1 large garlic clove, minced
For the Slaw
4 cups prepared shredded coleslaw
2 cups prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 cup cooked and shelled edamame
2 medium scallions, finely sliced
1 cup shredded radishes
1/2 cup chopped salted peanuts (or you can leave them whole)
1/2 cup loosely packed chopped fresh cilantro
Directions
Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.
Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold.