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Asian Slaw

10 fl. oz. rice wine vinegar
1 ½ Tbsp. garlic
2 Tbsp. ginger
3 oz. white sugar
1 fl. oz. fish sauce
¼ cup cilantro, chopped
2 fl. oz. peanut oil
1 fl. oz. sesame oil

20 oz. Simplot Culinary
Select Edamame (authentic Asian shelled soybeans)
20 oz. Napa cabbage, chiffonade
10 oz. carrots, fine julienned
14 oz. snow peas, fine julienne
20 oz. bok choy, chiffonade
16 oz. red bell pepper, fine julienne
12 oz. peanuts, blanched, salted, chopped DIRECTIONS:For dressing: In medium mixing bowl, whisk together vinegar, garlic, ginger, sugar, fish sauce and cilantro. Using wire whisk, add peanut and sesame oils in a slow, continuous stream, whisking vigorously to ensure a proper emulsion.

For slaw: Prepare Simplot Edamame according to package directions. Chill in an ice bath and drain thoroughly. In a large bowl. toss cabbage, carrot, snow peas, bok choy, red bell peppers, Simplot Culinary Select Edamame, peanuts and toss to blend well. Add dressing slowly, mixing slaw to coat and serve. SERVINGS:20 servings From: PHOTO CREDIT:Photo Credit: SIMPLOT