Thai Crunch Salad with Peanut Dressing

Name: Thai Crunch Salad with Peanut Dressing
Cook time: 30 min
Total time: 30 min
Cuisine: Thai, Asian
Ingredients: 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 (use gluten-free if needed); 2 tablespoons honey; 2-1/2 tablespoons sugar; 2 garlic cloves, roughly chopped; 1-inch square piece fresh ginger, peeled and roughly chopped; 1 teaspoon salt; 1/4 teaspoon crushed red pepper flakes; 2 tablespoons fresh cilantro leaves; 4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color); 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, thinly sliced; 1/2 cup loosely packed chopped fresh cilantro