Asian Slaw with Sesame-Ginger Vinaigrette Recipe

Ingredients

• 1 lb. frozen shelled edamame, cooked according to package directions, and chilled
• 6 cups shredded baby kale
• 1 ½ cups shredded carrots
• 1 each red and yellow bell pepper, thinly sliced
• ¾ cup chopped fresh cilantro
• ⅓ cup bias-sliced scallions
• ¾ cup roasted, salted cashews
• ¼ cup canola oil
• 3 Tbsp. each rice vinegar and low-sodium soy sauce
• 2 Tbsp. fresh lime juice
• 1 Tbsp. toasted sesame oil
• 1 Tbsp. grated fresh ginger
• 1 tsp. grated fresh garlic
• 1 tsp. honey