Crunchy Green Salad with Asian Peanut Sauce

Yields 8 side servings; add protein of choice for 4-6 dinner servings

1/4 cup creamy peanut butter
2 tablespoons soy sauce (certified gluten free if necessary)
2 packed tablespoons brown sugar
1 1/2 tablespoons freshly squeezed lime juice
1 teaspoon sriracha sauce
3-4 tablespoons hot water (or freshly squeezed orange juice for a little extra flavor)

1 large head romaine lettuce, chopped (or substitute 2 to 3 hearts of romaine)
1-2 cups shredded red cabbage (eyeball according to preference)
1 carrot, peeled and shredded or julienned
1 red bell pepper, seeded and chopped
1 cup frozen shelled edamame, cooked according to package directions and cooled (may be prepared in advance; I often use a heaping cupful because everyone loves it)
2/3 cup salted cashews, roughly chopped
Optional: 1/4 cup chopped cilantro leaves; 1 cup wonton strips or chow mein noodles (gluten-free chow mein noodles may be used, as needed)

Prepare peanut sauce by whisking all ingredients together except the water (or optional orange juice). If peanut butter is cold, you may wish to bring it to room temperature for easier mixing. Then add 1 tablespoon of hot water or juice at a time until pourable. May be made 1 to 2 days in advance and stored in a jar in the fridge.
Add all of the salad ingredients to a large salad bowl, drizzle the desired amount of dressing over top, and toss to evenly coat. Serve immediately. To prepare in advance, layer the lettuce followed by the cabbage, carrot, bell pepper, and edamame. Cover and refrigerate. When ready to serve, sprinkle with the nuts and optional ingredients. Drizzle with the dressing and toss well.