Thai Crunch Salad with Peanut Dressing

Ingredients

• ¼ cup creamy peanut butter
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons fresh lime juice, (from 1 lime)
• 3 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 2 tablespoons honey
• 2½ tablespoons sugar
• 2 cloves garlic, (roughly chopped)
• (1-in) square piece fresh ginger, (peeled and roughly chopped )
• 1 teaspoon salt
• ¼ teaspoon crushed red pepper flakes
• 2 tablespoons fresh cilantro leaves
• 4 cups chopped Napa cabbage or shredded coleslaw mix
• 1 cup prepared shredded carrots
• 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
• 2 medium scallions, (white and green parts, thinly sliced)
• ½ cup loosely packed chopped fresh cilantro