Make the Dressing: In a small bowl, whisk together the peanut butter, soy sauce, and Sriracha until smooth. Add a splash of water if needed to thin the consistency.
Prepare the Vegetables: Shred the red cabbage and carrots, dice the red onion, chop the romaine lettuce, and cut the cucumber into florets.
Assemble the Salad: In a large bowl, combine the prepared vegetables with the edamame and peanuts.
Dress and Serve: Drizzle the peanut dressing over the salad just before serving. Toss gently to coat.
Notes
More Protein: Add chicken, shrimp, or salmon. The current protein content is ~ 20 g per serving.
Leftovers: Store in refrigerator for up to 3 days.
