Asian Cole Slaw

It has been another produce intensivce summer, and at a BBQ we were giving for a work event we oipted for the potato salad to be vegetarian (no bacon, but eggs and mayonaise) but needed the rest of the vegetable sides to be vegan friendly (it is always complicated, it turns out, to cook for relative strangfers). This used both cabbage and carrots, and was surprisingly delicious. 1/4 cup honey or agave syrup 1/4 cup vegetable oil 1/4 cup unseasoned rice vinegar 1 tablespoon soy sauce or fish sauce 1 teaspoon toasted sesame oil 1 tablespoon peanut butter 1/2 teaspoon salt 1/2 teaspoon sriracha sauce 1 tablespoon minced fresh ginger 1 large garlic clove, minced For the Slaw: 1 small head shredded green or white cabbage (about 1 quart) 2 large carrots, peeled and grated on the large holes of a box grater (about 2 cups) 1 red bell pepper, thinly sliced 1 cup cooked and shelled edamame 2 medium scallions, finely sliced on a sharp bias 1/2 cup chopped or whole salted peanuts 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 the vegetables have a chance to soak up the dressing. Taste and adjust seasoning with salt or Sriracha sauce if necessary. Serve cold.