For the Salad:

• 2 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 cup julienned carrots
• 1 red bell pepper, thinly sliced
• 1 cucumber, thinly sliced or spiralized
• ½ cup edamame, cooked and shelled
• ½ cup fresh mint leaves
• ½ cup fresh cilantro leaves
• 1 avocado, sliced (optional)
• 1 cup cooked rice noodles or couscous (optional)

Optional Protein Add-Ins:

• Grilled tofu, tempeh, or chickpeas
• Brown rice or quinoa for extra heartiness

For the Peanut Dressing:

• ¼ cup creamy peanut butter
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon maple syrup or honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1–2 tablespoons warm water (to thin)
• ½ teaspoon grated ginger
• 1 small garlic clove, minced
• 1 teaspoon lime juice

Equipment:

• Large mixing bowl
• Cutting board and sharp knife
• Small whisk or blender
• Vegetable peeler or spiralizer
• Serving bowls