Summer Asian Slaw with Ginger Peanut Dressing

Salad:
3 cups shredded green cabbage
2 cups carrots, julienned
1 cup purple cabbage, shredded
1 red pepper, thinly sliced
1 cup edamame, shelled (optional)
2 green onions, thinly sliced
1/2 cup cilantro, chopped
1/2 cup dry roasted peanuts, chopped

For the Ginger Peanut Dressing:
1/4 cup Clearly Organic Honey
1/4 cup Clearly Organic Olive Oil
1/4 cup rice vinegar
1 Tablespoon soy sauce
2 Tablespoons Clearly Organic Peanut Butter
1/2 teaspoon salt
1 teaspoon minced fresh ginger
1/4 teaspoon Clearly Ground Ginger
1 garlic clove, minced

In a mason jar with a lid add all of the ingredients for the ginger peanut dressing. Be sure the peanut butter is at room temperature so it will blend in well. Secure the lid to the jar and shake well until ingredients are evenly distributed. Set dressing aside while chopping veggies for the slaw.

Shred or finely chop green and purple cabbage. Place cabbage in a large salad bowl. Add julienned carrots and sliced red pepper. Add shelled edamame beans (You can use frozen edamame and heat in the microwave) to the salad bowl. Add green onions, cilantro, and chopped peanuts to the slaw mix.

About 30 minutes before serving add dressing to the slaw mix. Gently toss slaw to evenly distribute dressing. Add a few more dry roasted peanuts if desired just before serving.