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Ingredients For the dressing: 2 tablespoons smooth peanut butter 2 tablespoons water 1½ tablespoon low sodium soy sauce 1 tablespoon sesame oil 1 tablespoon canola oil or grape seed oil 1 tablespoon rice wine vinegar 1 tablespoon lime juice, freshly squeezed 1 clove garlic, finely minced ½ tablespoon agave or honey or brown sugar ½ teaspoon Sriracha sauce salt and freshly ground pepper For the salad: 2½ cups (250 g) shredded red cabbage 2 cups (135 g) shredded kale 1 large carrot, shredded 2 bell peppers (1 red, 1 yellow), thinly sliced ½ cup (30 g) fresh cilantro, roughly chopped 1 cup (155 g) frozen shelled edamame 1 green onion, thinly sliced ½ cup (65 g) cashew nuts 2 tablespoons sesame seeds Instructions Prepare the dressing
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