# 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 chopped fresh cilantro
→ Peanut Dressing
08 - 1/4 cup creamy peanut butter
09 - 2 tablespoons soy sauce or tamari for gluten-free
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 grated fresh ginger
15 - 1 garlic clove, minced
16 - 2 to 3 tablespoons water as needed
→ Toppings
17 - 1/4 cup roasted peanuts, roughly chopped
18 - 1 tablespoon toasted sesame seeds
19 - Lime wedges for serving
# How to Make It:
01 - In a large mixing bowl, combine shredded green cabbage, purple cabbage, shredded carrots, cooked edamame, sliced bell pepper, sliced scallions, and chopped 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 peanut dressing over the vegetables and toss thoroughly to coat evenly, ensuring all components are well integrated.
04 - Transfer to a serving platter or individual bowls. Top with roasted peanuts, toasted sesame seeds, and additional cilantro if desired.
05 - Serve immediately with lime wedges on the side for added brightness and acidity.
