thai crunch salad with peanut dressing

Ingredients

• FOR THE THAI PEANUT DRESSING
• 1/4 cup creamy peanut butter
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons fresh lime juice, from one lime
• 3 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 2 tablespoons honey
• 2 1/2 tablespoons sugar
• 2 garlic cloves, roughly chopped
• 1 inch square piece fresh ginger, peeled and roughly chopped. i just used a grater, as my ginger was frozen.
• 1 teaspoon salt (i left it out, felt it didn't need it with the soy sauce
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons fresh cilantro leaves
• FOR THE SALAD
• 4 cups chopped napa cabbage or shredded coleslaw mix. i used the napa and added just a touch of red cabbage.
• 1 cup shredded carrot
• 1 red bell pepper, thinly sliced into bite-sized pieces
• 1 small english cucumber, halved lengthwise, seeded and thinly sliced
• 1 cup cooked and shelled edamame. i bought frozen mugamame and steamed it. mugamame is a soy bean with a nutty taste, i got it at kroger.
• 2 medium scallions, thinly sliced
• 1/2 cup loosley packed chopped fresh cilantro