In a large salad bowl, combine ROMAINE, KALE, CABBAGE, CARROTS, EDAMAME, PEANUTS, GREEN ONIONS, and CILANTRO.
For the vinaigrette (yields 3/4 cup):
In a food processor or NutriBullet, combine OLIVE OIL, RICE VINEGAR, GINGER, CHILI PEPPER FLAKES, AGAVE, H20, SALT, AND PEPPER; pulse until chili flakes have broken down and creamy consistency is reached; cover and refrigerate.
When ready to serve, toss veggies and Chili Ginger Vinaigrette together until well-combined.
Yield: 6 cupsServing size: 1 cupNutrition facts are provided as a courtesy and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.