Crunchy Rainbow Slaw with Maple Mustard Dressing

Directions

1. Thinly slice the cabbage and add to a mixing bowl. Add the edamame and chopped broccoli.
2. Cut the cheeks off the peppers and thinly slice, then turn and cut the short way. Add them to the bowl.
3. Using the wide holes of a box grater, grate the carrots and add them to the bowl.
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.
5. Top the salad with the toasted almonds and cilantro.
6. To make the dressing, whisk together the mustard, maple syrup, and mayonnaise and stir together. Add the salt and lemon juice and stir again.
7. Pour the dressing over the salad and toss to combine.