Asian Slaw Salad with Ginger-Peanut Dressing

I'm feeling very lethargic today, and it's most likely because I've worked 32 hours in the past two days. I know I'm going to need more energy this week for work, because it's going to be even busier than the last. I saw this recipe on Pinterest and I knew I had to make it because a) it has peanut butter, b) it helps me eat more veggies, and c) it makes so many servings that I can bring it to work for lunch. :)

Recipe (makes 6 servings):
Dressing:
1/4 cup honey
1/4 cup vegetable oil
1/4 cup rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon peanut butter
1/2 teaspoon salt
1 tablespoon fresh ginger, minced
1 large clove garlic, minced

Slaw:
2 cups green cabbage, roughly chopped
2 cups purple cabbage, roughly chopped
2 cups carrots, shredded
1 red bell pepper, sliced thinly into bite-sized pieces
1 cup edamame, shelled and cooked
2 scallions, finely sliced
1/2 cup salted peanuts, chopped or use whole
1/2 cup fresh cilantro, chopped

 

Directions:

1. To make dressing: combine all of the ingredients in a medium bowl. Stir until peanut butter dissolves. Set aside.

2. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Taste and adjust seasoning if necessary.