Thai Crunch Salad
Super easy
Category: Fruits, Salads and Vegetables


Thai Peanut Dressing

1/4 cup creamy peanut butter
2 tbsp unseasoned rice vinegar
2 tbsp fresh lime juice
3 tbsp vegetable oil
1 tbsp soy sauce
2 tbsp honey
2 1/2 tbsp sugar
2 cloves garlic, roughly chopped
1 square inch piece fresh ginger, peeled and roughly chopped
1 tsp salt
1/4 tsp crushed red pepper flakes
2 tbsp fresh cilantro leaves


1/2 cup gourmet cocktail peanuts
4 cups chopped Napa cabbage or shredded coleslaw mix
1 cup prepared shredded carrots
1 red bell pepper, halved lengthwise, seeded, thinly sliced
1 cup edamame, cooked, shelled
2 medium scallions, thinly sliced
1/2 cup fresh cilantro, chopped, loosely packed

Thai Crunch Salad Directions

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. Peanuts can be sprinkled on the salad when served.