This slaw is a stunner. It's also simple to make! The eye-catching colors of this salad will impress the party, and the explosion of flavors will make it a memorable dish. It's loaded with fiber and antioxidants, making it a guilt-free dish that you can eat as often as you'd like.

The recipe will feed an army! Make it for your next gathering or as a simple make-ahead meal for your weekly meal plan.

Serves: 4

Ingredients

(use organic ingredients where possible)

FOR THE SLAW

• 4 cups shredded cabbage (any variety you like)
• 2 carrots, peeled & julienned or shredded (about 1 cup)
• 1 red bell pepper, thinly sliced (about 1/2 cup)
• 6-8 scallions (aka green onions), root end and 2 inches of green top removed, finely chopped
• ½ cup peas (fresh or frozen defrosted in room temp water)
• 1 - 10 oz bag frozen, shelled organic edamame
• ¼ - ½ cup rough chopped fresh cilantro, to taste

FOR THE SAUCE

• 2 tbsp extra virgin olive oil
• 2 tbsp organic tamari (wheat-free soy sauce)
• 2 tbsp raw apple cider vinegar
• 2 tbsp raw honey, maple syrup or sweetener of choice
• 1 tsp toasted sesame oil
• ¼ cup creamy organic peanut butter (or almond butter)
• 1 clove garlic, peeled
• 1inch (2.5 cm) fresh ginger, peeled & rough chopped
• Hot sauce or a small fresh jalapeno for heat (optional)

Directions

1. Soak frozen edamame in hot water to defrost. Set aside while you prepare the rest of your salad ingredients.
2. Wash and prepare all produce. You can shred by hand with a sharp knife, a mandoline slicer (always use the guard with a mandoline slicer) or use the shredding blade in a food processor.
3. To make the sauce, put all of the ingredients for the sauce in a high-speed blender and blend until smooth, about 30 seconds.
4. Add all slaw ingredients to a large mixing bowl. Pour the sauce on top and toss well to combine.

Notes*

• The cabbage may give off water the longer it's stored. It will keep in the refrigerator up to 3 days and you can drain off any water as necessary.
• Choose organic peanut butter with no sugar added. Organic peanuts are less likely to have mold contamination, and will be free of toxic, persistent pesticides.
• Most soybeans in the U.S. are genetically modified. To avoid GMOs, choose organic tamari and edamame