Have left over cabbage? Here is a great recipe to use up your cabbage plus many more great fresh vegetables. One of many good recipes adapted from Once Upon a Chef.
For the Dressing
1/4 cup honey
1/4 cup vegetable oil
1/4 cup unseasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter
1/2 teaspoon salt
1/2 teaspoon Sriracha sauce (Thai hot sauce - optional)
1 tablespoon minced fresh ginger
1 large garlic clove, minced
For the Slaw
4 cups prepared shredded coleslaw
2 cups prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 cup cooked and shelled edamame
2 medium scallions, finely sliced
1/2 cup chopped salted peanuts (or you can leave them whole)
1/2 cup loosely packed chopped fresh cilantro
Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.
Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold.