Thai Crunch Salad with Peanut Dressing

Thai Crunch Salad with Peanut Dressing
Thai Crunch Salad with Peanut Dressing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • THAI PEANUT DRESSING

  • 1/4

    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

  • 2

    tablespoons honey

  • 2-1/2

    tablespoons sugar

  • 2

    garlic cloves, roughly chopped

  • 1-inch square piece fresh ginger, peeled and roughly chopped

  • 1

    teaspoon salt

  • 1/4

    teaspoon crushed red pepper flakes

  • 2

    tablespoons fresh cilantro leaves

  • SALAD

  • 4

    cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)

  • 1

    cup prepared shredded 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

  • 1/2

    cup loosely packed chopped fresh cilantro

Directions

For the dressing, combine all of 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. For the 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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