Wash and chop the crisp lettuce into bite-sized pieces and place in a large mixing bowl.

Shred the red cabbage and julienne the carrots.

Set all prepared vegetables aside, ensuring they are dry.

In a blender, combine olive oil, rice vinegar, low sodium soy sauce, peanut butter, honey, and garlic, then blend until smooth.

If too thick, add water gradually to achieve desired consistency.

In the vegetable bowl, stir in cooked quinoa and shelled edamame.

Add salted peanuts and pour over the peanut dressing, then toss gently to combine.

Top with crispy wontons, green onions, and sesame seeds before serving.

Serve immediately or refrigerate briefly to meld flavors.