Chop the vegetables by washing and drying crisp lettuce, red cabbage, and carrots. Thinly chop lettuce, slice cabbage, and julienne carrots for added crunch.

Prepare the peanut dressing by blending olive oil, rice vinegar, low sodium soy sauce, peanut butter, honey, and minced garlic until smooth.

Adjust the dressing consistency by adding water, one tablespoon at a time, while blending until creamy and pourable.

Combine salad ingredients by adding cooked quinoa, shelled edamame, and salted peanuts to the mixing bowl and gently tossing.

Toss with the dressing, ensuring all ingredients are well-coated.

Add crunchy toppings of crispy wontons, sliced green onions, and sesame seeds just before serving.