Eating for two: asian cabbage salad

Delight in the flavors of Asia with this vibrant cabbage salad recipe. Packed with freshness and crunch, it's a perfect balance of sweet and savory.

Ingredients:

• 1/4 cup honey
• 1/4 cup vegetable oil
• 1/4 cup unseasoned rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 1 tablespoon peanut butter
• 1/2 teaspoon salt
• 1/2 teaspoon sriracha sauce (optional)
• 1 tablespoon minced fresh ginger
• 1 large garlic clove, minced (about 1 1/2 teaspoons)
• 1 small head shredded green or white cabbage (about 1 quart)
• 2 large carrots, peeled and grated on the large holes of a box grater (about 2 cups)
• 1 red bell pepper, thinly sliced
• 1 cup cooked and shelled edamame
• 2 medium scallions, finely sliced on a sharp bias
• 1/2 cup chopped or whole salted peanuts
• 1/2 cup loosely packed chopped fresh cilantro

Instructions:

1. Mix together all of the dressing components in a medium-sized bowl. Stir until the peanut butter mixes in completely. Keep to the side.
2. Blend all of the slaw components in a big bowl. Pour in the dressing and mix thoroughly. Allow it to sit for at least ten minutes so the vegetables can absorb the flavors. Taste it and add salt or Sriracha sauce to adjust the seasoning if needed. Serve the dish chilled.

Summary:

• Calories: 1032 kcal
• Fat: 56 g
• Protein: 55 g
• Carbs: 90 g
• Potassium: 4061 mg
• Magnesium: 432 mg