Crunchy Thai Ginger Salad with Peanut Butter Dressing — Eat This Not That

Ingredients

• 300 g (10 ½ oz/4 cups) shredded cabbage
• 155 g (5 ½ oz/1 cup grated carrot
• 1 cucumber
• halved lengthways
• seeds removed and thinly sliced
• 60 g (2 oz/1 cup) cooked shelled edamame
• 2 onions
• thinly sliced
• 1 handful coriander (cilantro) leaves
• plus extra
• to garnish
• chopped peanuts
• 60 g (2 oz/ ¼ cup) crunchy peanut butter
• 2 tablespoons rice vinegar
• 3 tablespoons toasted sesame oil
• 2 tablespoons lime juice
• 1 tablespoon soy sauce or tamari pinch of thinly sliced fresh ginger
• 1 teaspoon salt