Thai Crunch Salad with Peanut Dressing
This salad and dressing recipe is one of my favorite salads I have made this summer. There are multiple ingredients and I recommend buying prepared items if you are short on time. However, it is worth the time in chopping and mixing.
Thai Crunch Salad With Peanut Dressing
Ingredients
For the Thai Peanut Dressing
- 1/4 cup creamy peanut butter (gluten free)
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons fresh lime juice, from one lime
- 3 tablespoons vegetable oil
- 1 tablespoon soy sauce (I use gluten free aminos as a replacement)
- 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
- 4 cups chopped Napa cabbage or shredded coleslaw mix (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
- 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.
This looks amazing! I pinned it to try this weekend! 🙂