For the Dressing
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 (optional)
1/2 teaspoon salt
1 tablespoon minced fresh ginger
1 large garlic clove, minced
For the Salad
4 cups prepared shredded coleslaw (I use the pre-shredded bags in the grocery store with added veggies)
2 cups prepared shredded carrots (or match size in bags)
1 red bell pepper, thinly sliced into bite-sized pieces
1 cup cooked and shelled edamame
2 medium scallions, finely sliced (optional)
1/2 cup chopped or whole salted peanuts (optional)
1/2 cup loosely packed chopped fresh cilantro
handful of crunchy chinese noodles for topping (the best part!)
1. Combine the ingredients to make the dressing. If adding peanut butter, it takes a while to dissolve. Set aside.
2. Combine the salad ingredients to make the "slaw".
3. 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.
4. This salad actually tastes really good the next day. Just add in fresh peanuts and crunchy noodles! Perfect to take to work!