Vibrant bowl of shredded vegetables tossed in a creamy, tangy peanut dressing. Quick, fresh, and satisfying.
# 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 fresh cilantro, chopped
→ Peanut Dressing
08 - 1/4 cup creamy peanut butter
09 - 2 tablespoons soy sauce or tamari
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 fresh ginger, grated
15 - 1 clove garlic, minced
16 - 2 to 3 tablespoons water
→ Toppings
17 - 1/4 cup roasted peanuts, roughly chopped
18 - 1 tablespoon toasted sesame seeds
19 - Lime wedges for serving
# Steps:
01 - In a large mixing bowl, combine shredded green cabbage, purple cabbage, shredded carrots, cooked edamame, sliced red bell pepper, sliced scallions, and fresh cilantro.
02 - In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, grated ginger, and minced garlic. Gradually add water until the dressing reaches a pourable consistency.
03 - Pour the prepared peanut dressing over the vegetables and toss thoroughly to coat all components evenly.
04 - Transfer the salad to a serving platter or individual bowls. Top with roasted peanuts, sesame seeds, and additional cilantro as desired.
05 - Serve immediately with lime wedges on the side for extra freshness.
