1/4 cup olive oil
1 tablespoon whole-grain Dijon mustard
2 large navel oranges, juiced
1 lime, juiced
2 tablespoons red wine vinegar
Salt and freshly ground pepper
2 (1-pound) packages prepared slaw mix
1 pound edamame, shelled, boiled in salted water for 3 to 5 minutes and drained
1 bunch scallions (about 6), thinly sliced
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