Ingredients

For the Peanut Dressing:

• ¼ cup creamy peanut butter
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons fresh lime juice
• 3 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 2 tablespoons honey
• 2 ½ tablespoons sugar
• 2 garlic cloves, roughly chopped
• 1-inch piece fresh ginger, peeled and chopped
• 1 teaspoon salt
• ¼ teaspoon crushed red pepper flakes
• 2 tablespoons fresh cilantro leaves

For the Salad:

• 4 cups chopped Napa cabbage
• 1 cup prepared shredded carrots
• 1 red bell pepper, thinly sliced into bite-sized pieces
• 1 small seedless cucumber, halved lengthwise and thinly sliced
• 1 cup cooked and shelled edamame
• 2 medium scallions, thinly sliced
• ½ cup loosely packed chopped fresh cilantro

Directions

1. For the Dressing: Combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
2. For the Salad: Combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn’t get soggy.

Notes