Thai Crunch Salad with Peanut Dressing

Name: Thai Crunch Salad with Peanut Dressing
Cook time: 30 min
Total time: 30 min
Cuisine: Asian, Thai
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 (see note)); 1 teaspoon salt; ¼ 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, (white and green parts, thinly sliced); ½ cup loosely packed chopped fresh cilantro