• Wash and dry produce.

• Place edamame in a small microwave-safe bowl and microwave until warm and slightly tender, 30-60 seconds.

• Trim and discard root end from lettuce; chop leaves into bite-size pieces. Thinly slice scallions, separating whites from greens. Peel and separate mandarin into segments; halve each segment crosswise.

• In a large bowl, whisk together peanut butter, sesame dressing, and as many chili flakes as you like. (TIP: Knead peanut butter packet before opening to make whisking easier.) Add water 1 tsp at a time until dressing reaches a drizzling consistency.

• Add lettuce, cabbage, carrots, scallion whites, and three-quarters of the mandarin pieces; toss to coat. Taste and season with salt and pepper.

• Divide salad between bowls. Top with edamame, sesame seeds, scallion greens, and remaining mandarin pieces. Serve.