Crunchy Asian Salad

Crunchy Asian Salad 2 tbsp soy sauce low sodium 2 tbsp rice vinegar seasoned 1 tbsp canola oil 1 tbsp peanut butter creamy 3 cups coleslaw mix tri-color 14 oz bean sprouts drained, rinsed 1 cup edamame shelled, frozen 1/2 cup red bell pepper chopped 6 tbsp 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. Recipe Notes Don't worry if peanut butter does not blend smoothly into dressing mixture