thai_crunch
Table of Contents
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.
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