Thai Crunch Salad

Thai Crunch Salad

(adapted from The Recipe Critic)

6 C. mixed lettuces - I used chopped Romain and leaf lettuce

1 C. thinly sliced red cabbage

1 C. julienned carrots

1 C. shelled edamame (I could have used twice that amount!)

1 red bell pepper, chopped

3 green onions, chopped or substitute red onion

5 oz. bag Emerald Sea Salt and Pepper Cashews

(you could use any cashews, but we LOVE these)

1 C. broccoli slaw

1 C. broccoli heads, cut small

1/4 C. cilantro leaves


1/3 C. smooth peanut butter

2 T. honey

2 T. rice vinegar

3 tsp. fresh grated ginger

(I accidentally left that out and still loved the salad, so that is optional)

2 tsp. sesame oil

1-2 T. water, to thin dressing to desired consistency.

Place all of your salad ingredients in a large salad bowl.

In a small bowl,  mix the salad dressing ingredients with a whisk.  

Drizzle the dressing on top and the toss and serve.