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Bring a pot of salted water to a boil, add edamame and cook 4-5 minutes until tender. Transfer to a bowl and let cool completely.
Shred the cabbage and kale, slice the spring onions, dice the capsicum (bell pepper), cucumbers, and grate 2 carrots.
Add the edamame, all the vegetables and peanuts to a large salad bowl.
Whisk together the peanut butter, lime juice, vinegar, soy sauce, honey and ginger powder until smooth and creamy. Alternatively add everything to a screw top jar and shake until combined.
Pour the dressing over the salad and toss well to combine. Serve immediately and enjoy!