Yesterday’s soup may have lacked some flavor, but this recipe makes up for that, I promise! I saw this Rainbow Asian Slaw and thought it was so pretty. It reminded me of farmer’s markets in the summer, when you are surrounded by fresh vegetables of every color. We’re not quite there yet so I took a shortcut and used packaged slaw mix along with some extra carrots I had on hand.
This recipe really is fantastic. The honey makes it a little sweet and the peanuts make it a little salty and you can taste the freshly minced ginger in every bite. I can’t wait to make it again this summer with some seasonal vegetables!
Rainbow Asian Slaw
1 (12 oz.) package broccoli slaw
2 carrots, peeled and cut into matchsticks
1 bunch scallions, white and light green parts only, sliced
1/2 c. dry roasted peanuts
1 c. shelled edamame
2 T canola oil
2 T rice vinegar
2 T honey
1 T soy sauce
1 T freshly minced ginger
1 T peanut butter
Toss slaw, carrots, scallions, peanuts, and edamame in a large bowl. In a small bowl, whisk together remaining ingredients and use to dress the salad.
-Adapted from Heat Oven to 350
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