Thai Crunch Salad with

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

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. 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.