🌎 The World Cookbook

For the Crunchy Asian Slaw:
12 ounces broccoli slaw
1 cup shredded red cabbage
1 cup thinly sliced red bell pepper
1 cup sliced radishes
1 cup shelled edamame
1/2 cup thinly sliced red onion
1/4 cup chopped cilantro
1/4 cup sunflower seeds
For the Peanut Dressing:
1/4 cup creamy peanut butter
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoons sesame oil
1 tablespoon honey
1 teaspoon chile garlic paste

Pile broccoli slaw, red cabbage, bell pepper, radishes, edamame and red onion in a large bowl. In a smaller bowl, whisk all the peanut dressing ingredients together until completely smooth. Pour the dressing over the top of the salad and toss well to coat. Sprinkle the chopped cilantro and sunflower seeds over the top of the slaw. Serve immediately, or cover with plastic and refrigerate until ready to serve. Can be made up to 2 days ahead.