· 1/4 cup honey· 1/4 cup vegetable oil· 1/4 cup unseasoned rice vinegar· 1 tablespoon soy sauce· 1 teaspoon Asian sesame oil· 1 tablespoon peanut butter (I like Skippy Natural No Need to Stir)· Heaping 1/2 teaspoon salt· 1 teaspoon Sriracha sauce (optional)· 1 tablespoon minced fresh ginger· 1 large garlic clove, minced· 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· 1/2 cup chopped salted peanuts (or you can leave them whole)· 1/2 cup loosely packed chopped fresh cilantro
Step 1In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.Step 2Combine 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.Step 3Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.