Asian Vegetable Salad w/ Ginger Peanut Dressing

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
1/2 teaspoon salt
1 tsp ground ginger
1 large garlic clove, minced

Salad:
4 cups prepared shredded broccoli slaw
2 cups prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
2 cups cooked and shelled edamame
1/4 cup chopped salted peanuts (or you can leave them whole)
1/2 cup loosely packed chopped fresh cilantro

Make the dressing by combining all of the 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 (I usually add a bit more salt.) Serve cold.

Serving Size: Makes 6 Servings