Thai Crunch Salad with Peanut Dressing

• 1/2 head, shredded red cabbage
• 2, julienned carrot
• 1, thinly sliced red bell pepper
• 1 cup, shelled edamame
• 4, sliced green onions
• 1/2 cup fresh cilantro
• 1/4 cup natural peanut butter
• 2, juiced lime
• 1 tbsp, grated fresh ginger
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tbsp raw honey
• 1/3 cup, chopped peanuts

Instructions

1. Thaw the edamame if frozen.
2. Whisk the peanut butter, lime juice, ginger, tamari, honey, and 2–3 tbsp warm water into a smooth dressing.
3. Combine the cabbage, carrot, pepper, edamame, green onions, and cilantro in a large bowl.
4. Toss with the dressing until everything is coated.
5. Top with chopped peanuts. Serve now, or store undressed for grab-and-go lunches.

Tips

• The sturdy cabbage base means this salad stays crunchy for 3 days even once dressed.

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