I made this easy dish after abstaining from soy for a while, but sometimes, you just have to give in. It was incredibly simple, because I used store-bought broccoli coleslaw and pre-shredded carrots (I’ll have to remember those options after I give birth!). The result is a fresh, light salad, with a dressing that I found perhaps a little too liquid/abundant, but man, it really hit the spot. The Engineer liked it, but I loved it; it was exactly what I wanted that night. I realized only on the second day that I had forgotten to add the peanuts to the salad, but I still had peanut butter in the dressing, so it was all good. The peanuts would add extra crunch, but don’t feel badly if you omit them.
For the dressing
¼ cup honey (or agave)
¼ cup vegetable oil
¼ cup unseasoned rice vinegar
1 Tbsp. soy sauce (or wheat-free tamari sauce)
1 tsp. toasted sesame oil
1 Tbsp. peanut butter (I like Skippy Natural)
½ tsp. salt
½ tsp. sriracha sauce (optional)
1 Tbsp. minced fresh ginger
1 large garlic clove, minced or grated
For the slaw
4 cups prepared shredded coleslaw (I used broccoli coleslaw)
2 cups prepared shredded carrots
1 red bell pepper, thinly sliced and chopped into bite-sized pieces
1 cup cooked and shelled edamame
2 medium scallions, finely sliced
½ cup chopped salted peanuts (or you can leave them whole)
½ 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 Serve cold or at room temperature.
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