====== Thai Crunch Salad ======

====== Ingredients ======

==== Peanut Dressing ====

  * ¼ 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 garlic cloves, roughly chopped
  * 1-inch square piece fresh ginger, peeled and roughly chopped
  * 1 teaspoon salt
  * ¼ teaspoon crushed red pepper flakes
  * 2 tablespoons fresh cilantro leaves

==== Salad ====

  * 4 cups chopped Napa cabbage
  * 1 cup grated 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
  * ½ cup loosely packed chopped fresh cilantro

===== Instructions =====

==== Peanut Dressing ====

  - Combine all of the ingredients except for the cilantro in a blender
  - Process until completely smooth
  - Add the cilantro and blend for a few seconds until the cilantro is finely chopped
  - Refrigerate until ready to serve.

==== 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.