INGREDIENTS
1 cup
Carrots, prepared
2 tbsp
Cilantro, fresh leaves
1/2 cup
Cilantro, loosely packed fresh
1 cup
Edamame, cooked and shelled
1
English cucumber, small
2
Garlic cloves
1
Red bell pepper
2
Scallions, medium
2 tbsp
Honey
2 tbsp
Lime juice, fresh
1/4 cup
Peanut butter, creamy
1 tbsp
Soy sauce
4 cups
Napa cabbage or shredded coleslaw mix
1/4 tsp
Red pepper flakes
1 tsp
Salt
2 1/2 tbsp
Sugar
2 tbsp
Rice vinegar, unseasoned
3 tbsp
Vegetable oil
1-inch square piece fresh ginger, peeled and roughly chopped