Author Notes
This slaw is great on everything, from burgers to quinoa, and way healthier than mayo-based American slaw, which I'm not a huge fan of. I make the dressing ahead of time and put it on salads at least twice a week. While the dressing stays the same, I usually make the slaw with pretty much anything I have in my fridge at the time! —alyson mance
Ingredients
- Slaw
-
1/4
cabbage, shredded
-
1 cup
shredded carrot
-
1/2 cup
edamame
-
8 ounces
sliced mushrooms (about 2 1/2 cups)
-
2 tablespoons
sesame oil
-
2 tablespoons
chopped cilantro
-
3
scallions, finely chopped
- Dressing
-
1 tablespoon
peanut butter
-
2 teaspoons
honey
-
1 1/2 tablespoons
mirin
-
1 tablespoon
sesame oil
-
2 teaspoons
grated ginger
-
2 teaspoons
soy sauce
-
sriracha (optional), salt and pepper to taste
-
roasted sesame seeds, for garnish
Directions
-
Saute the mushrooms in 2 tablespoons sesame oil until softened and water has evaporated, about 5 minutes. Add to a large bowl with the rest of the slaw ingredients.
-
Whisk dressing ingredients together. Add pepper and sriracha to taste. Add to slaw and toss well to combine. Add salt to taste, if desired. Top with a sprinkle of sesame seeds and serve immediately.
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