A vibrant and refreshing Thai Crunch Salad tossed with a zesty Citrus Peanut Dressing, perfect for a light lunch or dinner.

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In a large bowl, combine napa cabbage, purple cabbage, carrots, red bell pepper, edamame, cilantro, green onions, and mint if using.
In a small bowl, whisk together peanut butter, orange juice, lime juice, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger until smooth.
Add water, a tablespoon at a time, to thin the dressing to your desired consistency.
Pour the dressing over the salad and toss well to combine.
Sprinkle chopped peanuts on top just before serving for added crunch.
Serve immediately or chill for 15-20 minutes for enhanced flavor.

Adjust the thickness of the dressing by adding more water if necessary.
For a spicier kick, add a teaspoon of Sriracha or crushed red pepper flakes to the dressing.
Substitute almond butter if you prefer over peanut butter.
This salad can be made a few hours ahead and kept refrigerated.