Thai Rainbow Salad with Edamame and Peanut Dressing

Ingredients:

• 2 cups cabbage- I used both purple and green

• 1 cup frozen shelled edamame

• 2 tsp sesame oil

• 1 cup julienned carrots

• 1 red bell pepper

• 1 yellow bell pepper

• 1/2 c chopped peanuts

• 2 Tbsp sesame seeds

• 1/4 c cilantro

Dressing:

• 1/2 c peanut butter

• 3-4 Tbsp warm water

• 1 Tbsp reduced sodium soy sauce

• 1 Tbsp honey

• 1 Tbsp lime juice

• 1 Tbsp rice vinegar

• 1 tsp chili garlic sauce

• 2 tsp sesame oil

Directions:

Warm a pan to medium heat, adding the sesame seeds and chopped peanuts to toast. Heat the sesame oil in another medium pan. Wash and chop the cabbage, peppers, carrots, and cilantro while the oil warms. Saute the edamame in the sesame oil until golden brown. While the edamame is cooking, whisk together the peanut butter and warm water in a small bowl. It doesn’t need to be exactly the texture you want it to be at this point, because you will be adding more liquids. Wait until the end to add more water if needed. Add the other dressing ingredients and stir to combine. Refrigerate the dressing until ready to eat. Layer the cabbage, carrots, and peppers in a bowl. Top with edamame, cilantro, toasted sesame seeds and peanuts. Add dressing and enjoy!