Thai Crunch Salad

By Mom_s

Ingredients

• For the Salad
• 2-3 cups napa cabbage, sliced into 1/4 inch strips
• 2-3 cups romaine lettuce, sliced into 1/4 inch strips
• 1-2 cups julienne carrots (I buy the prepared bag of julienne carrots in produce section)
• 1 bunch green onions, thinly sliced
• 2 cups cooked, shelled edamame beans (soybeans - I use frozen)
• 2 cups roasted peanuts
• 2 ripe avocados, pitted and diced
• handful of fried wonton strips or chow mein noodles
• For the Lime Cilantro Dressing
• 1 small bunch of fresh cilantro
• 4 TBSP honey 4 TBSP white vinegar
• 4 TBSP lime juice
• 1 TBSP dijon mustard
• 1 tsp asian sesame oil
• 1 tsp fresh minced ginger
• 1 tsp salt
• 1/2 tsp ground pepper
• 3/4 cup extra virgin olive oil
• For the Thai Peanut Drizzle
• 1/4 cup crunchy peanut butter
• 2 TBSP rice vinegar 2 TBSP honey
• 1 TBSP soy sauce
• 1 tsp salt
• 1/2 to 1 tsp red cayenne pepper, depending on how much heat you want
• 2 TBSP olive oil
• drop of water (optional) to thin out drizzle if too thick

Preparation

Step 1

For the salad
Place salad ingredients in a large bowl and toss.
Pour Lime Cilantro Dressing (below) over salad and toss to mix. Drizzle the Thai Peanut Drizzle (below) over the top of the dressed salad.
Sprinkle with fried wonton strips or chow mein noodles. Serve immediately. If you are assembling salad ingredients early, wait until right before you serve to add the avocado, peanuts, dressing and drizzle.

For the Lime Cilantro Dressing
Assemble all the lime cilantro dressing ingredients except for the olive oil in the bowl of the food processor. Pulse a 3-4 times to chop. With the food processor on, slowly stream the olive oil into the dressing to create an emulsion. Pour into storage container. Can be prepared ahead and refrigerated for a couple days.

For the Thai Peanut Drizzle
Assemble all the drizzle ingredients in the bowl of the food processor. Pulse a 4-5 times to chop and combine. Add a little drop of water and pulse again if too thick. Pour into storage container. Can be prepared ahead and refrigerated for a couple days.