Asian Cabbage Salad

Directions

1. 1
   Preheat the oven to 350 degrees F.
2. 2
   Spread the nuts in a single layer on an ungreased rimmed baking sheet. Toast for 4 to 6 minutes, until fragrant and crisp. Toss once halfway through and do not walk away during the last few minutes of cooking. Immediately remove to a small bowl or plate (or if your salad is ready to go, you can add them directly to the serving bowl).In a large bowl, place the green and red cabbage, bell pepper, carrots, edamame, and cilantro.In a medium mixing bowl or large liquid measuring cup, whisk together the dressing ingredients: rice vinegar, honey, soy sauce, peanut butter, and ginger.
3. 3
   Pour enough over the salad to moisten it. Toss to coat. Assess the amount of dressing and add more as desired.
4. 4
   Add the almonds and give the salad a final, light toss. If time allows, let marinade for 30 minutes prior to serving.