This stuff is so good. I couldn’t get enough of it and kept eating it for the next 2 or 3 days until it was gone. It’s healthy, beautiful and delicious. And did I mention that I don’t think I left any leftovers for Stephen to eat?
Don’t be intimidated by the number of ingredients! It’s really not that much, and the hardest part is just chopping the vegetables. Most of the ingredients are for the dressing, which you just stir together.
- 1/4 cup honey
- 1/4 cup vegetable oil
- 1/4 cup rice vinegar
- 1 Tbs low-sodium soy sauce
- 1 tsp sesame oil
- 1 Tbs peanut butter
- 1/2 tsp salt
- 1-2 tsp Sriracha hot sauce (you can leave this out if you don’t want the extra bite of flavor)
- 1/8 – 1/4 tsp ground ginger
- 1 large garlic clove, minced (I used my garlic press)
- 1 bag prepared shredded coleslaw
- 2-3 cups shredded carrots (you can buy them pre-shredded in the refrigerated lettuce section of the grocery store, or you can shred them yourself with a cheese grater like I did)
- 1 red bell pepper, slice thinly and cut into bite-sized pieces (but seriously… it doesn’t have to be red. Other bell pepper colors are invited to this party too.)
- 1 cup cooked, shelled edamame (I got mine from the frozen vegetable section of the grocery store.)
- 2-3 green onions, finely sliced
- 1/2 cup chopped salted peanuts
- 1/2 cup chopped fresh cilantro
It makes quite a bit, so if you don’t think you’ll be serving several people or addicted to eating it multiple times a day, you could half the recipe.
Chopping is really the only thing that might take some time.
- Combine the honey, vegetable oil, rice vinegar, soy sauce, sesame oil, peanut butter, salt, Sriracha, ginger and garlic, stirring until the peanut butter dissolves. This is the dressing. Set it aside for now.
- Toss the coleslaw, carrots, bell pepper, edamame, green onions, peanuts and cilantro in a large bowl.
- Add the dressing and mix well.
- Resist the urge to eat it for 10-15 minutes so the flavors can blend. Serve cold.
We ate it with the teriyaki tilapia. The bright colors and flavor went well with the mild fish.
(You can find the original recipe here.)