asian slaw with ginger-peanut dressing

For those who know me know that I don't really cook, much, at all.  My 'cooking' is more of throwing items together.  I'm terrible at following recipes.  I can do it, but exact measurements aren't my strong suit and sometimes (ok all the time I think I can get away with it) I guestimate instead of putting in exactly one teaspoon of salt, pepper, baking soda or...

I stumbled upon a recipe for Asian Slaw with Ginger-Peanut Dressing.  It's perfect, right up my alley, because if I add a little extra ginger or sesame oil or peanut butter, it enhances the favor.  The best part I do not have to turn on an oven or stove with this recipe - NO COOKING.  Instead, mix together a bunch of ingredients and voila! I made a yummy salad.  It's even more delish with shrimp and a quick and easy dinner.

ASIAN SLAW WITH GINGER-PEANUT DRESSING

Serves 6 as a side dish

Ingredients

For the Dressing
¼ cup honey
¼ cup vegetable oil
¼ cup unseasoned rice vinegar*
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter
½ teaspoon salt
½ teaspoon Sriracha sauce
1 tablespoon minced fresh ginger
1 large garlic clove, minced

For the Slaw
4 cups prepared shredded coleslaw
2 cups prepared shredded carrots (or grated in food processor)
1 red pepper, thinly sliced into bite size pieces
1 cup pre-cooked, shelled edamame (available fresh or frozen)
2 medium scallions, finely chopped
½ cup chopped salted peanuts (you can also leave them whole)
½ cup loosely packed chopped fresh cilantro

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

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.

*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. You can also used Brown Rice Vinegar (sold at Whole Foods) with excellent results.

recipe via once upon a chef