Honestly, half the reason I make this dish is so I can use the #eattherainbow tag on Instagram. Is this not the sexiest, most colorful coleslaw you’ve ever seen??? And it’s smothered in peanut butter so… what’s not to like?
Serve as a side dish for 6 (180g @ 176 kcal) or enjoy three times yourself (356 g @ 352 kcal)
First, create the dressing by mixing all ingredients in the right column together in a medium mixing bowl and set aside.
Shred the cabbage by knife and add to large mixing bowl. I chose to spiralize the carrots in this recipe to diversify the texture, but you can use a grater or food processor if you prefer. Add finely chopped yellow squash, sweet mini peppers, and spinach. Boil the shelled edamame according to the packaging, drain, rinse, and add to mixture.
Finally, smother your veggies in delicious peanut ginger sauce and garnish with chopped green onions and sesame seeds, and [as always] enjoy!
A big shout out to all the internet blogs that gave me ideas for crafting this recipe, especially Jenn Segal’s Once Upon a Chef