soy sauce - 2 tablespoons (or tamari for gluten-free)
lime juice - 2 tablespoons (freshly squeezed)
honey - 1 tablespoon (or maple syrup for vegan)
ginger - 1 teaspoon (freshly grated)
garlic - 1 clove (minced)
water - 2-3 tablespoons (to thin dressing)
salt - 1/4 teaspoon (to taste)
black pepper - to taste (freshly ground)
Instructions
Prepare the dressing: In a bowl, whisk together the peanut butter, soy sauce, lime juice, honey, grated ginger, minced garlic, and water until smooth and creamy. Adjust the water quantity to achieve desired consistency.
Combine salad ingredients: In a large bowl, mix the cooked adzuki beans, diced cucumber, shredded carrots, diced red bell pepper, chopped green onions, and chopped cilantro.
Dress the salad: Pour the creamy peanut dressing over the salad ingredients and toss gently to coat everything evenly.
Season and serve: Season the salad with salt and freshly ground black pepper to taste. Serve immediately or chill for 30 minutes to allow flavors to meld.