Crunchy Rainbow Slaw with Maple Mustard Dressing

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Step 1

Thinly slice the cabbage and add to a mixing bowl. Add the edamame and chopped broccoli.

Step 2

Cut the cheeks off the peppers and thinly slice, then turn and cut the short way. Add them to the bowl.

Step 3

Using the wide holes of a box grater, grate the carrots and add them to the bowl.

Step 4

Heat a skillet over medium heat and add the almonds. Swirl the pan occasionally so they don’t burn. Cook until they’re golden brown and toasted.

Step 5

To make the dressing, whisk together the mustard, maple syrup, and mayonnaise and stir together. Add the salt and lemon juice and stir again.

Step 6

Pour the dressing over the salad and toss to combine.

Step 7

Top the salad with the toasted almonds and cilantro.

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