Enter this recipe. Problem solved. It is truly delicious (the hubs and the sister who was staying with us for a few weeks both agreed). It's also vegetarian so you can serve it to anyone (assuming they don't have a nut allergy). And it's something new and different for when you sign up to bring the salad to the next pot luck dinner. Or perhaps the Memorial Day cookout you're attending this weekend.
Don't be scared by the word Asian thinking it has to be served with Asian food. The dressing is made up primarily of asian ingredients, but I served it with baked tilapia. It would be great with anything, really. And as an added bonus, it's good as leftovers and doesn't get soggy. Give it a try and let me know what you think.
1/4 cup honey (next time I'll use half that amount or even omit it totally)
1/4 cup grapeseed oil
1/4 cup rice vinegar
1 tablespoon Bragg's liquid aminos ("real" soy sauce)
1 teaspoon sesame oil
1 tablespoon all-natural peanut butter
1/2 teaspoon salt
1/2 teaspoon Sriracha sauce (Thai hot sauce - optional, and I left it out)
1 tablespoon minced fresh ginger (I used 1 teaspoon dry ginger)
1 large garlic clove, minced
4 cups shredded cabbage
2 cups shredded carrots
1 red bell pepper, chopped
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
Combine all of the dressing 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. Serve cold.
Recipe from here