Thai Crunch Salad with Peanut Dressing
Thai Crunch Salad with Peanut Dressing
Ingredients:
Salad
4 cups Napa cabbage, chopped
2 cups red cabbage, chopped
1 cup carrots, grated or shredded
1 red bell pepper, thinly sliced
1 medium cucumber, halved lengthwise, seeds removed, thinly sliced
2 medium scallions, thinly sliced
1 cup cooked and shelled edamame
Dressing
¼ cup creamy peanut butter
2 T. seasoned or unseasoned rice vinegar
2 T. fresh lime juice (from one lime)
2 T. canola (or olive) oil
1 T. reduced sodium soy sauce
2 T. honey
2-3 garlic cloves, roughly chopped
1 inch square piece fresh ginger, peeled and roughly chopped)
¼ t. crushed red pepper flakes
2 T. fresh cilantro leaves
Instructions:
For the dressing – Combine all the ingredients except 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 ingredients in a large bowl and toss to combine. If serving immediately, drizzle the peanut dressing on top on the salad and toss; otherwise, serve the dressing on the side so the salad doesn’t get soggy.
Serves: 8
Serving size: 1- 1/4 cups
Recipe adapted from Once Upon a Chef.com
