Ingredients

• Napa Cabbage: 1/2 head, thinly shredded
• Red Cabbage: 1/4 head, thinly shredded
• Carrots: 2 medium, julienned or grated
• Edamame: 1 cup, shelled and cooked (optional)
• Green Onions: 3, thinly sliced
• Cilantro: 1/2 cup, chopped
• Sesame Seeds: 2 tbsp, toasted (for garnish)
• Peanuts: 1/4 cup, chopped (for garnish, optional)

↳ Dressing

• Creamy Peanut Butter: 1/3 cup
• Soy Sauce: 3 tbsp (or tamari for gluten-free)
• Rice Vinegar: 2 tbsp
• Maple Syrup: 2 tbsp (or honey if not strictly vegan)
• Lime Juice: 1 tbsp, fresh
• Sesame Oil: 1 tsp, toasted
• Ginger: 1 tsp, freshly grated
• Garlic: 1 clove, minced
• Water: 2-4 tbsp, to thin as needed
• Salt: to taste
• Black Pepper: to taste

Preparation Steps

1. In a large bowl, combine shredded Napa cabbage, red cabbage, carrots, edamame (if using), green onions, and cilantro.
2. In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, lime juice, sesame oil, grated ginger, and minced garlic.
3. Gradually add water to the dressing, 1 tablespoon at a time, whisking until smooth and it reaches desired consistency.
4. Season with salt and pepper.
5. Pour the peanut dressing over the cabbage mixture.
6. Toss well to coat all the vegetables evenly.
7. Garnish with toasted sesame seeds and chopped peanuts (if using) just before serving.
8. Can be served immediately or chilled for 30 minutes to allow flavors to meld.