Thai Crunch Salad
Category: | Fruits, Salads and Vegetables |
Ingredients
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 |
Salad
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.