Instructions
Cook time: 5 minutes
Chop pea snaps into small pieces; thinly slice scallions; wash + dry cucumber then dice into bite-size pieces; wash pepper, cut off stem + discard seeds, then cut into bite-size pieces
Add superblend, edamame, snap peas, red pepper, cucumber + green onion to a large bowl + toss until evenly combined
Drizzle with ½ cup Thai peanut sauce + toss until fully coated.
Top with sesame seeds (optional) + enjoy — or keep the dressing separate until ready to eat so the slaw stays crunchy all week!
