Begin by finely slicing the green cabbage and red cabbage. You should aim for about 3 cups of each. Then, thinly slice the red bell pepper and shred the carrots.
In a large mixing bowl, combine the sliced green cabbage, red cabbage, red bell pepper, shredded carrots, thawed edamame, and chopped cilantro. Toss everything together gently to mix the colors and textures.
In a separate bowl, whisk together the rice vinegar, honey, low sodium soy sauce, creamy peanut butter, and minced ginger. Continue whisking until the mixture is smooth and well combined.
Pour the dressing over the salad mixture and gently toss to ensure all the ingredients are well coated.
Finally, sprinkle the sliced or slivered almonds on top of the salad. Toss lightly to distribute the almonds without breaking them.
For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.
