Thai Freekeh Salad with Peanut Ginger Dressing

cooked and cooled freekeh (1 cup uncooked)

shredded red cabbage

red bell pepper, diced

shredded carrots (1 very large carrot or 2 medium carrots)

loosely-packed heaping cup roughly chopped cilantro

cooked and cooled shelled edamame

green onions, thinly sliced (about 1/4 cup)

peanuts (I used lightly salted dry-roasted)

smooth peanut butter

honey

freshly grated ginger

low-sodium soy sauce

red wine vinegar

lime juice

olive oil