Asian Coleslaw


1/4 cup honey (next time I'll use half the amount or even omit it totally)
1/4 cup grapeseed oil
1/4 cup rice vinegar
1 tablespoon Bragg liquid aminos ("real" soy sauce)
1 teaspoon sesame oil
1 tablespoon all-natural peanut butter
1/2 teaspoon salt
1/2 teaspoon Sriracha sauce (Thai hot sauce - optional, and I left it out)
1 tablespoon minced fresh ginger (I used 1 teaspoon dry ginger)
1 large garlic clove, minced


4 cups shredded cabbage
2 cups shredded carrots
1 red bell pepper, chopped
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

Combine all of the dressing 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. Serve cold.