Mango-Lime Edamame Peanut Crunch Salad Boxes

Ingredients

• 3 cups shredded red cabbage
• 2 cups shelled cooked edamame, cooled
• 1 large mango, diced
• 1 large cucumber, diced
• 1 cup shredded carrots
• 1/2 cup chopped cilantro
• 1/3 cup roasted peanuts
• 1/4 cup natural peanut butter
• 3 tbsp lime juice
• 1 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 2 tsp honey
• 1 tsp sriracha
• 2 tbsp warm water
• 1/4 tsp kosher salt
• 4 lime wedges

Method

1. Whisk peanut butter, lime juice, soy sauce, rice vinegar, honey, sriracha, warm water, and salt.
2. Divide cabbage, edamame, mango, cucumber, carrots, and cilantro among four containers.
3. Portion the peanut-lime dressing separately.
4. Pack peanuts separately so they stay crunchy.
5. Dress, toss, add peanuts, and finish with a lime wedge at lunch.