1 tablespoon soy sauce (use gluten-free if needed)
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
¼ teaspoon crushed red pepper flakes
For the 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 OR Sugar snap peas, thinly sliced
1 cup cooked and shelled edamame
4 medium scallions, thinly sliced
½ cup loosely packed chopped fresh cilantro
Instructions
For the dressing, combine all of the ingredients in a blender and process until completely smooth. Refrigerate until ready to serve. This recipe yields a lot of extra dressing!
For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle desired amount of the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2020/02/12/once-upon-a-chefs-thai-crunch-salad/