Asian Slaw with Peanut Butter Dressing

Ingredients

For the dressing:

1/4 cup honey

1/4 cup olive or sesame oil

1/4 cup unseasoned rice vinegar

1 tablespoon soy sauce or tamari

1 teaspoon roasted sesame oil

1 tablespoon peanut butter

1/4 teaspoon Sriracha hot sauce

1 tablespoon minced fresh ginger

1 large garlic clove, minced

For the slaw:

4 cups shredded cabbage & broccoli stalks cone #2

2 cups shredded carrots cone #2

3 cups daikon radish “noodles” cut with cone #2 making long strips
10 mixed small radishes & their tops

1 red pepper, thinly sliced into bite size pieces

1 cup pre-cooked, shelled edamame (available fresh or frozen)

2 medium scallions, finely chopped

1/2 cup chopped salted peanuts

1/2 cup loosely packed chopped fresh cilantro

Directions

Cut all veggies with Saladmaster machine

Make the dressing by combining all ingredients in medium bowl. Stir with a whisk until peanut butter is dissolved. Set aside. Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary. Serve cold.