Thai Crunch Salad with Peanut Dressing
A combo of Napa cabbage, crunchy veggies & a peanut butter dressing inspired by the popular Thai Crunch Salad served at California Pizza Kitchen.
|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||garlic cloves, roughly chopped|
|1||1-inch piece fresh ginger, peeled and roughly chopped|
|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|
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.