THAI CRUNCH SALAD WITH PEANUT DRESSING

Thai Crunch Salad with Peanut Dressing image

Provided by Julia Ferguson @judyjellybean

Number Of Ingredients 21

Previous Next

2 FOR THE THAI PEANUT DRESSING
1/4 cup(s) creamy peanut butter
2 tablespoon(s) unseasoned rice vinegar
2 tablespoon(s) fresh lime juice, from one lime
3 tablespoon(s) vegetable oil
1 tablespoon(s) soy sauce
2 tablespoon(s) honey
2 1/2 tablespoon(s) sugar
2 garlic cloves, roughly chopped
1 inch square piece fresh ginger, peeled and roughly chopped. i just used a grater, as my ginger was frozen.
1 teaspoon(s) salt (i left it out, felt it didn't need it with the soy sauce
1/4 teaspoon(s) crushed red pepper flakes
2 tablespoon(s) fresh cilantro leaves
FOR THE SALAD
4 cup(s) chopped napa cabbage or shredded coleslaw mix. i used the napa and added just a touch of red cabbage.
1 cup(s) shredded carrot
1 red bell pepper, thinly sliced into bite-sized pieces
1 small english cucumber, halved lengthwise, seeded and thinly sliced
1 cup(s) cooked and shelled edamame. i bought frozen mugamame and steamed it. mugamame is a soy bean with a nutty taste, i got it at kroger.
2 medium scallions, thinly sliced
1/2 cup(s) loosley packed chopped fresh cilantro

Steps:

For the dressing, combine all 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. I made this the day before.
For the salad, combine all 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.