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Ingredients

• 3 large carrots, shredded
• 1/2 large cucumber, peeled, seeded and diced
• 1 cup shelled edamame, cooked
• 1/2 cup extra virgin olive oil
• 1/4 cup fresh cilantro, chopped
• 1/2 cup fresh cilantro, chopped
• Sweet Cilantro-Lime Dressing
• 1/4 cup lime juice
• 1 teaspoon lime zest
• 1 1/2 cups Napa cabbage, shredded
• 1/2 orange pepper, chopped
• 1/2 red pepper, chopped
• 1 1/2 cups red cabbage, shredded
• 1/4 teaspoon salt
• 1/2 cup unsalted peanuts, chopped (you can use salted)
• 2 scallions, thinly sliced on the diagonal (green onions)
• 1 Tablespoon sugar
• 1/2 yellow pepper, chopped

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Ready In 40 Minutes

Servings: 8

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Cooking Instructions

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For the slawCook shelled edamame according to package.In a large bowl combine all vegetables, peanuts, fresh cilantro and cooked edamame.For the dressing

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Step 1

• Put the oil, lime juice, salt, lime zest, cilantro into a blender and blend until smooth.
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Step 2

• Remove dressing from the blender and put into a salad dressing container or a mason jar.
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Step 3

• Add the sugar and whisk or shake to dissolve the sugar.
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Step 4

• Drizzle a half of the dressing onto the slaw and mix well. Refrigerate for one hour to let the dressing soak into the salad.When you are ready to serve the salad add the remaining dressing to taste, mix well and serve.
• Length: 60 minutes

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