Ingredients for the Salad – ½ head of smaller purple cabbage shredded (about 3 cups) – ½ head of smaller green cabbage shredded (about 3 cups) – 1 ½ cup carrots julienned – ½ cup cilantro coriander, finely chopped – ½ cup cooked edamame peeled – 6 tbsp green onion/scallions green part, sliced – Garnish: 4 tbsp toasted pine nuts
Ingredients for the Peanut Dressing – 3 tbsp creamy peanut butter – 4 tbsp warm water – 1 tbsp rice vinegar or wine – ½ tsp lemon juice freshly squeezed (about ½ of a whole lemon) – 2 tbsp olive oil – 1 tbsp soy sauce gluten-free – 1 tbsp maple syrup – ½ heaping tbsp of grated fresh ginger or ginger paste – ¼ tsp red chili flakes optional, gives a little extra burst of spicy flavor – Salt and pepper to taste
In a large mixing bowl or salad bowl, gather all the salad ingredients.
Mix all the dressing ingredients in a mason jar or similar, whisk to combine.
Add the dressing to the salad and toss together until the salad fully covered in the peanut dressing.