This colorful Asian cabbage salad dressed in tangy sesame dressing is the perfect make ahead salad. It is crunchy, fresh, and you can whip it up in just minutes!
Prepare the dressing by adding extra virgin olive oil, rice vinegar, sesame oil, soy sauce, honey, and peanut butter (if using) in a jar. Cover and shake well.
In a large bowl, add the coleslaw mix and edamame. Pour the dressing and toss really well. Wait at least 30 minutes before enjoyinng.
Notes
Salad dressing - while peanut butter is optional, I highly recommend adding 1 tablespoon to this salad.
Make the salad in advance (at least 30 minutes prior to serving). Not only will the vegetables get the chance to really soak up the dressing, they will wilt and soften, making it easier for toddlers to eat.
For best flavor and texture, add just half of the dressing initially. When ready to enjoy, drain off some of the excess liquid (the dressing will draw out liquid from the vegetables) and then toss with the remaining dressing.
If the salad does get a little soggy, add new crunchy vegetables as suggested above to liven it up.
If adding nuts, seeds, or wonton strips, add them right before serving.