Thai Crunch Salad with Peanut Dressing
 
Prep time
Total time
 
Author:
Serves: 4-6 servings
Ingredients
  • For the 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
  • 2-1/2 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
  1. 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!
  2. 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/