# What You’ll Need:
→ Vegetables
01 - 2 cups shredded green cabbage
02 - 1 cup shredded purple cabbage
03 - 1 cup shredded carrots
04 - 1 cup shelled edamame, cooked and cooled
05 - 1 red bell pepper, thinly sliced
06 - 2 scallions, thinly sliced
07 - 1/4 cup chopped fresh cilantro
→ Peanut Dressing
08 - 1/4 cup creamy peanut butter
09 - 2 tablespoons soy sauce or tamari for gluten-free
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon fresh lime juice
12 - 1 tablespoon maple syrup or honey
13 - 1 teaspoon toasted sesame oil
14 - 1 teaspoon grated fresh ginger
15 - 1 clove garlic, minced
16 - 2 to 3 tablespoons water as needed
→ Toppings
17 - 1/4 cup roasted peanuts, roughly chopped
18 - 1 tablespoon toasted sesame seeds
19 - Lime wedges for serving
# Directions:
01 - In a large mixing bowl, combine shredded green cabbage, purple cabbage, shredded carrots, cooked edamame, sliced bell pepper, sliced scallions, and chopped fresh cilantro.
02 - In a separate bowl, whisk together creamy peanut butter, soy sauce, rice vinegar, fresh lime juice, maple syrup, toasted sesame oil, grated ginger, and minced garlic. Gradually add water until the dressing reaches a pourable consistency.
03 - Pour the peanut dressing over the vegetable mixture and toss thoroughly to coat all ingredients evenly.
04 - Transfer the salad to a serving platter or individual bowls. Top with roasted peanuts, toasted sesame seeds, and additional fresh cilantro if desired.
05 - Serve immediately with lime wedges on the side for added brightness and flavor.
