Servings: 4
Total Time: 30 Minutes
Total Time: 30 Minutes
Dressing:
For the Thai Peanut Dressing
1/4 cup natural peanut butter (from Winco)
2 Tbsp unseasoned rice vinegar
1/4 cup natural peanut butter (from Winco)
2 Tbsp unseasoned rice vinegar
2 Tbsp fresh lime juice, from one lime
3 Tbsp olive oil
1 Tbsp soy sauce
3 Tbsp olive oil
1 Tbsp soy sauce
1 tsp fish sauce
2 Tbsp honey
2-1/2 Tbsp sugar
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
3/4 tsp crushed red pepper flakes
2 Tbsp fresh cilantro leaves
2 Tbsp honey
2-1/2 Tbsp sugar
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
3/4 tsp crushed red pepper flakes
2 Tbsp 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
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
Instructions
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.
