Edamame Thai Peanut Slaw

I love a good refreshing slaw in the Summer!  Old fashioned coleslaw is good, but I like to switch it up sometimes and make this Thai Peanut Slaw!  It is beautiful thanks to all of the healthy veggies included, it is fast to make, and this could even be a full light meal thanks to the protein rich edamame I included. This is the sort of thing I love having for lunch in the summer, and you can even make it ahead of time and bring it along to work, or on a picnic!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 2-4 | Prep Time: 5 minutes | Cook Time: 0 minutes | Ready in: 10 minutes

Ingredients

• 1/2 medium head organic red cabbage, thinly sliced
• 1/2 medium head organic green cabbage, thinly sliced
• 4 organic green onions, sliced
• 1 organic red bell pepper, cut julienne
• 1 jalapeno, sliced
• 1 1/2 cups fresh or frozen (and thawed) organic edamame
• Sauce:
• 1/3 cup Once and Again smooth organic peanut butter
• 1/2 tsp ground ginger
• 1 garlic clove, minced
• 2 Tbsp Bragg's apple cider vinegar
• 1 Tbsp San J wheat free tamari
• 1 Tbsp maple syrup
• 1/4 tsp red pepper flakes
• 3 Tbsp filtered water, or as needed

Instructions

1. In a large bowl, combine all of the veggies.
2. In a small bowl, combine all of the dressing ingredients, and whisk until smooth, adding a little more water of you would like it thinner.
3. Toss the dressing with the veggies until they are well coated, and serve!