Make dressing first: In a non reactive sauce-pot, combine chili sauce, vinegar, coconut milk, brown sugar, garlic, peanut butter, ginger, and soy sauce. Gently heat over medium until it comes to a boil.Once it boils, turn down heat and simmer until thickened- about 5-8 minutes. Take off heat and add lime juice. Allow to cool 10 minutes before proceeding to next step.In a large bowl combine shredded turkey and 1/3 cup of dressing. Toss well.Add green cabbage, spinach, edamame, cilantro, chives, carrots, and peanuts into same bowl as turkey. Toss well.Drizzle with more dressing (enough to coat). Garnish with reserved chopped peanuts. Recipe courtesy of Sweet Lavender Bake Shoppe.