Step 1

To prepared the edamame: In a skillet, heat a tablespoon of olive oil. Add the edamame, red pepper, and diced carrot. Cook until lightly cooked and roasted. Set aside.

Step 2

To prepare the vinaigrette dressing: In a small bowl, whisk together the rice vinegar, lime juice, minced ginger, Thai chili garlic paste, sesame oil, brown sugar, garlic powder, and salt. Set aside.

Step 3

To make the peanut butter sauce: Heat 2 tablespoon of oil in a small sauce pan. Add the Thai chili garlic paste, and cook for 30 seconds. Whisk in the peanut butter and hoisin sauce. Cook until heated. Remove from the heat and whisk in the rice wine vinegar, soy sauce, and water until smooth. Whisk in the sesame oil.

Step 4

To assemble: In a large bowl or on a large platter, arrage the Romaine lettice, cabbage, chicken, cooked vegetable mixture, green onions, and cashews. Pour the vinaigrette over the salad. Drizzle with peanut sauce over the whole thing, and top with wonton strips.