| Preparation time | 20 min |
| Cooking Time | n/a |
| Ready In | 20 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
For the Dressing:2 tablespoons smooth peanut butter2 tablespoons water1 ½ tablespoon low sodium soy sauce1 tablespoon sesame oil1 tablespoon canola oil or grapeseed oil1 tablespoon rice wine vinegar1 tablespoon lime juice freshly squeezed1 clove garlic finely minced½ tablespoon sriracha sauceSalt and freshly ground pepperFor the Salad:2 ½ cups shredded red cabbage2 cups shredded fresh greens1 large carrot shredded1 red bell peppers thinly sliced½ cup fresh cilantro roughly chopped1 cup frozen shelled edamame½ cup peanuts
Directions
- Prepare the dressing.
- Combine all the dressing ingredients in a food processor and puree until smooth. Transfer the peanut dressing to a jar, cover and chill until ready to use.
- Defrost the edamame, shred and chop all the ingredients.
- In a large bowl, toss the red cabbage, kale, carrot, bell pepper, cilantro, and edamame. Drizzle the chopped asian salad with the peanut dressing and toss gently.
- Top with peanuts and serve!