Rainbow Asian Slaw

Ingredients

For the dressing:

• 1/4 cup agave nectar
• 1/4 cup olive or canola oil
• 1/4 cup unseasoned rice vinegar (not the seasoned kind or it will be too salty. Can substitute regular white vinegar but the dressing will have more of a harsh flavor)
• 1 tablespoon soy sauce
• 1 teaspoon Asian sesame oil
• 1 tablespoon  natural peanut butter
• 1/2 teaspoon salt
• 1/4 teaspoon Sriracha hot sauce
• 1 tablespoon minced fresh ginger
• 1 large garlic clove, minced

For the slaw:

• 4 cups prepared broccoli slaw (or shredded cabbage)
• 2 cups prepared shredded carrots (or grated in food processor)
• 1 red pepper, thinly sliced into bite size pieces
• 1 cup pre-cooked, shelled edamame (available fresh or frozen)
• 2 medium scallions, finely chopped
• 1/2 cup chopped salted peanuts
• 1/2 cup loosely packed chopped fresh cilantro

Directions

1. Make the dressing by combining all ingredients in medium bowl. Stir with a whisk until peanut butter is dissolved. Set aside.
2. Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary. Serve cold.

Prep Time: 10 min Serves: 6 side dish servings