Crunchy Thai Salad with Peanut Dressing

INGREDIENTS

PEANUT DRESSING

• 1/4 cup creamy peanut butter

• 2 tb unseasoned rice vinegar

• 2 tb fresh lime juice, from one lime

• 3 tb vegetable oil

• 1 tb soy sauce (use gluten-free if needed)

• 2 tb honey

• 2 1/2 tb sugar

• 2 garlic cloves, roughly chopped

• 1-inch square piece fresh ginger, peeled and roughly chopped

• 1 teaspoon salt

• 1/4 tsp ground cayenne pepper

• 1/4 tsp crushed red pepper flakes

• 2 tb fresh cilantro leaves

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.

SALAD

• 4 cups chopped Napa cabbage or other cabbage. I guess you could use a bagged mix but theyre not always fresh.

• 1 cup prepared shredded carrots (optional)

• 1 red bell pepper, thinly sliced and cut into bite-sized pieces

• 1 small English cucumber, halved lengthwise, thinly sliced

• 1 cup cooked and shelled edamame

• 2 medium scallions, thinly sliced, then diced

• ½ cup loosely packed chopped fresh cilantro

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. This prevents the salad from being soggy.

Many thanks for CPK for the original recipe!

Urban Cowgill
October 2022