Asian Sesame Slaw

Salad
4 cups shredded cabbage blend (green, red, and Savoy cabbage)
1 cup shelled edamame, cooked and cooled
1 cup shredded carrots
1 red bell pepper, thinly sliced
3 scallions, thinly sliced
1 cup chopped cilantro

Dressing
3 tablespoons Honey Ginger White Balsamic
1 tablespoon Toasted Sesame Oil
1 tablespoon low sodium soy sauce
1 garlic clove, minced
¼ teaspoon red pepper flakes (optional)

Optional Garnishes
Toasted sesame seeds
Chopped roasted peanuts or cashews
Crispy wonton strips
Additional cilantro


In a large bowl, combine the cabbage blend, edamame, carrots, bell pepper, scallions, and cilantro.

In a small bowl or jar, whisk together the Honey Ginger White Balsamic,  Toasted Sesame Oil, soy sauce, garlic, and red pepper flakes, if using. Pour the dressing over the slaw and toss well to coat. Cover and refrigerate for at least 1 hour to allow the flavors to meld.

Before serving, toss again and garnish with toasted sesame seeds, chopped peanuts or cashews, and additional cilantro, if desired.

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