Thai Crunch Salad with Optional Peanut Dressing
Servings: 4 Servings
Ingredients
For the Peanut Dressing
- 1/4 cup creamy peanut butter
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons fresh lime juice from one lime
- 3 tablespoons vegetable oil
- 1 tablespoon soy sauce use gluten-free if needed
- 2 tablespoons honey
- 2-1/2 tablespoons sugar
- 2 garlic cloves roughly chopped
- 1- inch square piece fresh ginger peeled and roughly chopped
- 1 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons fresh cilantro leaves
For the Salad
- 4 cups chopped Napa cabbage or shredded coleslaw mix I like to toss in a little shredded red cabbage for color
- 1 cup prepared shredded carrots
- 1 red bell pepper thinly sliced into bite-sized pieces
- 1 small English cucumber halved lengthwise, seeded and thinly sliced
- 1 cup cooked and shelled edamame
- 2 medium scallions thinly sliced
- 1/2 cup loosely packed chopped fresh cilantro
Instructions
- For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
- For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.