Crisp Edamame Salad with Micro Bok Choy

Ingredients

• 3 cups finely shredded red cabbage (approximately ⅓ of a head)
• 2 cups thawed shelled edamame (mukimame)
• cups shredded carrots
• 1 large cucumber, seeded and sliced into half-moons
• ¼ cup roasted salted peanuts
• 2 tablespoons sesame seeds
• 4 sheets roasted seaweed, thinly sliced
• 1 cup AeroFarms micro bok choy (for topping)
• ¼ cup creamy peanut butter
• ¼ cup rice vinegar
• 1 tablespoon + 1 teaspoon soy sauce
• 1 ½ teaspoons toasted sesame oil
• ¼ teaspoon ground ginger
• ⅛ teaspoon granulated sugar
• 1 to 3 tablespoons water (to achieve desired consistency)