1/2 small head green cabbage finely sliced (about 3 cups)*
1/2 small head red cabbage finely sliced (about 3 cups)**
1 medium red bell pepper very thinly sliced
1 cup shredded carrots about 2 medium
1 cup frozen shelled edamame thawed
1/2 cup chopped fresh cilantro
Dressing
1/4 cup rice vinegar
2 tablespoons honey
2 tablespoons low sodium soy sauce
1 tablespoon creamy peanut butter
1 tablespoon minced fresh ginger
Instructions
Toast the almonds.
Place the green and red cabbage, bell pepper, carrots, edamame, and cilantro in a large bowl for mixing.
Whisk together the dressing ingredients: rice vinegar, honey, soy sauce, peanut butter, and ginger. Pour enough over the salad to moisten it. Toss to coat. Add the almonds and give the salad a final, light toss.