INGREDIENTS:Dressing: 10 fl. oz. rice wine vinegar 1 ½ Tbsp. garlic 2 Tbsp. ginger 3 oz. white sugar 1 fl. oz. fish sauce ¼ cup cilantro, chopped 2 fl. oz. peanut oil 1 fl. oz. sesame oilSlaw: 20 oz. Simplot Culinary Select Edamame (authentic Asian shelled soybeans) 20 oz. Napa cabbage, chiffonade 10 oz. carrots, fine julienned 14 oz. snow peas, fine julienne 20 oz. bok choy, chiffonade 16 oz. red bell pepper, fine julienne 12 oz. peanuts, blanched, salted, chopped DIRECTIONS:For dressing: ...

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