2 tablespoons La Choy® Soy Sauce
2 tablespoons seasoned rice vinegar
1 tablespoon Pure Wesson® Canola Oil
1 tablespoon Peter Pan® Creamy Peanut Butter
3 cups tri-color coleslaw mix
1 can (14 oz each) La Choy® Bean Sprouts, drained, rinsed
1 cup frozen shelled edamame (green soybeans), thawed
1/2 cup chopped red bell pepper
6 tablespoons La Choy® Chow Mein Noodles, optional
Whisk together soy sauce, vinegar, oil and peanut butter in large bowl. Add coleslaw mix, bean sprouts, edamame and bell pepper; toss to combine. Sprinkle with chow mein noodles, if desired. Serve immediately.
Don't worry if peanut butter does not blend smoothly into dressing mixture.
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