Thai Crunch Salad with Peanut Dressing
Serves: 4
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A combo of Napa cabbage, crunchy veggies & a peanut butter dressing inspired by the popular Thai Crunch Salad served at California Pizza Kitchen.
Prep Time:
Cook Time:
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Ingredients:
| 1/4 cup | creamy peanut butter |
| 2 tablespoons | unseasoned rice vinegar |
| 2 tablespoons | fresh limes juice, from one lime |
| 3 tablespoons | vegetable oil |
| 1 tablespoon | soy sauce (use gluten-free if needed) |
| 2 tablespoons | honey |
| 2 tablespoons | sugar |
| 2 | garlic cloves, roughly chopped |
| 1 | 1-inch piece fresh ginger, peeled and roughly chopped |
| 1 teaspoon | salt |
| 1/4 teaspoon | crushed red pepper flakes |
| 2 tablespoons | fresh cilantro leaves |
| 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 carrot |
| 1 | red bell pepper, thinly sliced into bite-sized pieces |
| 1 | small english cucumber, halved lengthwise, seeded and thinly sliced |
| 2 | medium scallion, thinly sliced |
| 1/2 cup | loosely packed chopped fresh cilantro |
Directions:
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.
Source: onceuponachef.com
