Asian Cole Slaw

Yield: 12-16 Servings

4 Cups Shredded Napa Cabbage

2 Cups Shredded Purple Cabbage

2 Cups Shredded Carrots

1 Cup Sliced Scallions (Green Tops Included)

1 Cup Diced Radishes

1 Cup Diced Red Bell Pepper

1 Cup Sliced Sugar Snap Peas

1 Cup Frozen Edamame, Thawed (Optional)

¼ - ½ Cup Chopped Fresh Cilantro

1 Cup Sliced Almonds, Roasted

1/8 Cup Black Sesame Seeds

½ - 1 Cup Asian Dressing

For us, dishes like this one fit perfectly into our Farmhouse Fusion lifestyle. Like the Asian Dressing we use in this coleslaw, it is also one of our Signature recipes at the farm. Our guests have come to expect it on occasions like Memorial Day, Independence Day, and Labor Day when we all gather together at the barn to celebrate the abundant blessings in our lives. Blessings like those who have gone before us and fought for our freedoms. Blessings like those who continue to work to build our nation. And blessings like a warm sunny afternoon spent outside enjoying nature together.

Place all of the ingredients except for the dressing in an extra-large salad bowl. Using your hands, toss to combine. Pour some of the dressing, ¼ cup at a time, around the inside edge of the bowl. Toss mixture again to coat the salad. If necessary, add more dressing.

Cover and refrigerate for several hours before serving.