Start by bringing a pot of salted water to a boil over medium-high heat. Once boiling, carefully add the edamame and let them cook for 4-5 minutes until tender and bright green. Drain the edamame in a colander and allow them to cool completely while you prepare the vegetables.

While the edamame cools, shred the red cabbage and kale into thin strips. Slice the spring onions, dice the capsicum, thinly slice the cucumbers, and grate the carrots. Set aside all chopped vegetables in a large mixing bowl.

In the large bowl with your prepared vegetables, add the cooled edamame and roasted peanuts. Gently toss everything together.

In a separate bowl, whisk together the peanut butter, lime juice, vinegar, soy sauce, honey, and ginger powder until smooth. Alternatively, shake all ingredients in a jar.

Drizzle the dressing over your salad and toss well to coat. Serve immediately for the best crunch.