I am getting my summer taste buds ready and this sounds like exactly what I need.
For the Spring Roll Chips and the Peanut Sauce
For the Bowls
1 tbsp. vegetable oil
2 scallions, chopped, white and green parts separated
2 garlic cloves, minced
1 tsp. fresh grated ginger
3 cups shredded cabbage
2 carrots, shredded
2 cups frozen shelled edamame, thawed
¼ cup peanuts
Make the Spring Roll Chips and the Peanut Sauce
Make the Bowls
Coat a large skillet with oil and place over medium heat. Add white parts of scallions, garlic and ginger. Sauté for 3 minutes. Add cabbage, carrots and edamame. Sauté just long enough to heat everything throughout, about 1 minute. Stir in peanut sauce and green parts of scallions.
Divide into bowls and sprinkle with peanuts.