Asian Slaw with Edamame | Blue Jean Chef - Meredith Laurence

Ingredients

• ½ head napa cabbage (thinly sliced (about 1½ to 2 cups))
• 2 carrots (julienned or shredded (about 1 cup))
• 1 cup edamame beans (fresh or frozen and thawed)
• 1 red bell pepper (thinly sliced)
• 2 scallion (sliced)
• 1 handful toasted salted peanuts
• fresh mint or cilantro leaves
• toasted sesame seeds (optional)
• ¼ cup rice wine vinegar
• 1 tablespoon sugar
• OR
• ¼ cup seasoned rice vinegar
• ½ clove garlic (grated or very finely minced)
• 1 tablespoon fresh ginger (grated or very finely minced)
• ⅛ teaspoon crushed red pepper flakes
• 1 tablespoon soy sauce
• 3 tablespoons vegetable oil
• ½ teaspoons toasted sesame oil