Crunchy Peanut Cabbage Slaw

This crunchy peanut cabbage slaw, with edamame, carrots, and peanuts, is a fresh, colorful salad, packed full of flavor. It pairs nicely with a Thai-inspired meal but also stands on its own at a picnic.

Author: Sunday Table1

Meal Type: Milk Free

Cuisine: Asian

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Servings: 12 servings

Calories: N/A per serving

Ingredients

¼ cup - 1/4 cup creamy peanut butter
¼ - 1/4 rice vinegar
2 tablespoon - 2 tablespoon soy sauce
1 tablespoon - 1 tablespoon toasted sesame oil
1 tablespoon - 1 tablespoon Sriracha (R)
1 teaspoon - 1 teaspoon ginger paste
6 cup - 6 cups shredded red cabbage
10 bag * ounce - 10 oz. bag frozen shelled edamame, thawed
1 ½ cup - 1 1/2 cups matchstick carrots
1 - 1 large cucumber, cut into half moons (I prefer English cucumber but any will do)
2 - 2 green onions, chopped
½ cup - 1/2 cup roasted salted peanuts
sesame seeds *optional*

Instructions

Whisk peanut butter, rice vinegar, soy sauce, sesame oil, Sriracha, and ginger paste in a small bowl. Set aside.
Place shredded cabbage, edamame, carrots, cucumber, and green onions in a large bowl. Toss to combine.
Pour peanut butter dressing over salad. Stir to combine. Cover and refrigerate for 1 hour.
Just before serving, top salad with peanuts and sesame seeds.