Ingredients:
Tangy Ginger Dressing
- ¼ cup honey
- ¼ cup canola oil
- ¼ cup unseasoned rice vinegar
- 2 tbsp grated or minced fresh ginger
- 1 tbsp soy sauce
- 1 tbsp pure sesame seed oil
- 1 tbsp peanut butter
- 1 tsp garlic salt
Slaw
- 5 cups prepared shredded coleslaw
- 1 cup broccoli, chopped
- 1 red bell pepper, thinly sliced
- 1 cup cooked and cooled shelled edamame beans
- ⅓ cup green onion, chopped
- ½ cup salted peanuts, chopped
- ⅓ cup parsley or cilantro, chopped (optional)
- Lime wedges (optional)
Instructions:
- In a medium bowl, whisk all the ingredients for the dressing and set aside.
- In a separate large bowl, combine all the ingredients for the slaw.
- Add the dressing to the slaw and mix well. Let the coleslaw sit in the fridge for at least 10 minutes to let the flavours of the dressing marinate the vegetables.
- Optional: Garnish with parsley or cilantro and consider serving with lime wedges.
Extra Tips:
- Purchase already prepped and shredded garden slaw to minimize prep time.
- Freeze ginger root after purchasing to make it easier to grate.
- If you don’t have shelled edamame beans, use cooked and cooled green peas instead.
- Add an additional source of protein such as grilled chicken, shrimp or tofu.
- Add cooked and cooled whole grains such as brown rice, quinoa or barley to increase fibre content and to make this dish more filling.
