Thai Crunch Salad with Peanut Dressing

Thai Crunch Salad with Peanut Dressing

Ingredients

  • FOR THE THAI PEANUT DRESSING
    • 1/4 cup creamySaratoga Peanut Butter(Any flavor!)
    • 2 tablespoons unseasoned rice vinegar
    • 2 tablespoons fresh lime juice, from one lime
    • 3 tablespoons vegetable oil
    • 1 tablespoon soy sauce (use gluten-free if needed)
    • 2 tablespoons honey
    • 2-1/2 tablespoons sugar
    • 2 garlic cloves, roughly chopped
    • 1-inch square piece fresh ginger, peeled and roughly chopped
    • 1 teaspoon salt
    • 1/4 teaspoon crushed red pepper flakes
    • 2 tablespoons fresh cilantro leaves
  • FOR THE 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

Instructions

  1. 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.
  2. 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.

@OnceUponAChef – By Jenn Segal

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