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

Shred red cabbage and julienne carrots, and set aside.

In a medium saucepan, combine 1 cup of quinoa with 2 cups of water, bring to a boil, then reduce heat and cover, simmer for 15 minutes.

In a blender, combine olive oil, rice vinegar, soy sauce, peanut butter, honey, and garlic. Blend until smooth, adding water as needed.

In the mixing bowl, add cooled quinoa, edamame, and salted peanuts to the salad base. Toss gently to combine.

Pour the dressing over the salad mixture and toss again. Top with crispy wontons, green onion, and sesame seeds before serving.