Crunchy Edamame Slaw

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Southern Living


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1/4 cup chopped lightly salted cashews

3/4 cup reduced-fat mayonnaise

1 tablespoon sesame seeds

2 tablespoons white wine vinegar

1 tablespoon soy sauce

2 teaspoons sesame oil

2 teaspoons honey

4 cups shredded red cabbage (about 1/2 head)

2 cups fully cooked, frozen, shelled edamame (green soybeans), thawed

1 1/2 cups grated carrots (3 medium carrots)

1 cup peeled, seeded, and diced cucumber (about 1 medium cucumber)

1/4 cup chopped fresh cilantro

3 tablespoons thinly sliced green onions (2 green onions)

Salt and pepper to taste

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