Crunchy Edamame Salad With Peanut Sauce

This crunchy edamame salad is all about texture and big, bold flavor. Crisp cabbage, sweet carrots, cool cucumber, and fresh herbs get tossed in a creamy peanut sauce with just the right balance of tang, spice, and nuttiness. It’s a quick, vegan-friendly meal you can whip up in 15 minutes—and it’s sturdy enough to hold up for meal prep all week.

• 1/3 cup creamy natural peanut butter
• 3 tablespoons coconut aminos
• Juice of 1 lime
• 1 tablespoon toasted sesame oil
• 1 tablespoon sriracha (optional)
• 1 teaspoon ground ginger

• 9 ounces shelled edamame, thawed if frozen
• 2 cups (6 ounces) shredded or thinly sliced cabbage
• 1 1/2 cups (5 ounces) shredded carrots
• 1 English cucumber, sliced into thin 2-3 inch matchsticks
• 6 green onions, thinly sliced
• 1/2 cup cilantro, finely chopped
• 1/4 cup chopped peanuts, optional for topping