Table of Contents

Thai Crunch Salad
Ingredients
- - Peanut Dressing
  - Salad
- Instructions
  - Peanut Dressing
  - Salad

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.