Edamame Crunch Salad with Creamy Peanut Sauce

Ingredients:

3 cups cooked quinoa, chilled
1 16oz package frozen edamame
2 cups shredded red cabbage
2 cups finely chopped kale
2 large carrots, shredded
1/2 cup chopped scallions
1 cup chopped roasted cashews

For the Dressing:
3 tablespoons natural creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons maple syrup
1/2 tablespoon The Olive Tap’s Roasted Sesame Oil
2 tablespoons low sodium soy sauce or tamari
1 teaspoon grated fresh ginger
2 clove garlic minced
2 teaspoons sriracha (can omit if you don’t like spice)
2-4 tablespoons water to thin