cool-down salad

It’s HOT. Here is a cold refreshing salad to help cool you down. Throw in some rotisserie chicken if you want to make it a main course.

Now go sit under a fan or jump in the pool.

Enough said.

Asian Slaw with Ginger-Peanut Dressing

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
1/2 teaspoon Sriracha sauce
1 tablespoon peeled and minced fresh ginger root
1 garlic clove, peeled and minced

Slaw
6 cups prepared shredded coleslaw mix (with carrots)
1 red bell pepper, cored and seeded, thinly sliced, and cut into bite-size pieces
1 cup cooked and shelled edamame
2 green onions, thinly sliced on the diagonal
1/2 cup chopped salted peanuts
1/2 cup loosely packed fresh cilantro leaves

Dressing: Whisk together all the dressing ingredients in a medium bowl until the peanut butter is dissolved. Set aside.

Slaw: Place all the slaw ingredients in a large bowl. Add the dressing and toss well.

Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing.

Taste and adjust seasoning if necessary. Serve cold.

Serves 8 to 10