• 1/4             cup creamy peanut butter
• 2                 tbsp unseasoned rice vinegar
• 2                 tbsp fresh lime juice, from one lime
• 3                 tbsp vegetable oil
• 1                 tbsp soy sauce
• 2                 tbsp honey
• 2-1/2         tbsp sugar
• 2                 garlic cloves, roughly chopped
• 1                 1″ square piece fresh ginger, peeled and roughly chopped
• 1                 tsp salt
• 1/4             tsp crushed red pepper flakes
• 2                  tbsp fresh cilantro leaves

For the Salad

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

Instructions

1. For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth.
2. Add the cilantro and blend for a few seconds until the cilantro is finely chopped.
3. Refrigerate until ready to serve.

For the salad,

1. Combine all of the ingredients in a large bowl and toss to combine.
2. 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.