If we follow each other on Instagram, you might have seen that we have bees! My husband is the beekeeper, I am not, but it's been a pretty amazing process. We sold out of all of our honey, except for a few jars we put away for us to use this winter, and now if I can just not eat all of the honey in the first month, we will be good ;) Here's a great recipe that uses honey, amidst lots of colorful vegetables, too. Enjoy! Easy asian coleslaw recipe with peanut dressing Serves 6 as a side Dressing ingredients: ¼ cup honey (local is best!) ¼ cup peanut oil (can use vegetable oil also) ¼ cup rice vinegar 1 tablespoon soy sauce 1 teaspoon sesame oil ½ teaspoon salt 1 teaspoon sriracha sauce 2 tablespoons peanut butter 1 tablespoon minced fresh ginger 1 large garlic clove, minced Slaw ingredients: 4 cups shredded mixed cabbage 2 cups shredded carrots 1 large red bell pepper, chopped 1 cup cooked and shelled edamame Instructions:
- Over low-medium heat, mix all dressing ingredients except ginger and garlic. Stir well until peanut butter is soft and mixed throughout. Add ginger and garlic, and stir well.
- Pour dressing over chopped vegetables, and serve immediately. Stores in refrigerator for a couple days.
Recipe adapted from onceuponachef.com