1/2small orange bell pepperseeded and sliced julienne
1/2green bell pepperseeded and sliced julienne
3/4cupshelled edamame beans
1/2cupfinely chopped fresh cilantro
In a small bowl, whisk together vinegar, peanut butter, honey, soy sauce and ginger. Whisk in oil; set aside.
In a large salad bowl, combine slaw mix, bell peppers, edamame, carrots, cilantro and peanuts, tossing gently. Whisk dressing mixture again and spoon over slaw mix, tossing gently to coat. Refrigerate at least 30 minutes, and serve.