Asian Slaw With Ginger-Peanut Dressing

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   1. Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside.

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   2. Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt but go by your own taste). Serve cold.

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   *Unseasoned Rice Vinegar is not the same as Seasoned Rice Vinegar, which has added salt and sugar. Be sure to use straight rice vinegar or else the dressing will be too salty and sweet. I've also used Brown Rice Vinegar (sold at Whole

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   For the Slaw

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   4 cups prepared shredded coleslaw

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   2 cups prepared shredded carrots (or grated in food processor)

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   1 red pepper, thinly sliced into bite size pieces

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   1 cup pre-cooked, shelled edamame (available fresh or frozen)

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   2 medium scallions, finely chopped

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    1/2 cup chopped salted peanuts (you can also leave them whole)

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    1/2 cup loosely packed chopped

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    1. Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside.

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    2. Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt but go by your own taste). Serve cold.

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    *Unseasoned Rice Vinegar is not the same as Seasoned Rice Vinegar, which has added salt and sugar. Be sure to use straight rice vinegar or else the dressing will be too salty and sweet. I've also used Brown Rice Vinegar (sold at Whole

No additional tips available.