Thai Crunch Salad with Peanut Dressing - Once Upon a Chef
"TESTED & PERFECTED RECIPE- A combo of Napa cabbage, crunchy veggies & edamame inspired by the popular Thai Crunch Salad served at California Pizza Kitchen...."
INGREDIENTS
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1/4 cup creamy peanut butter
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2 tablespoons unseasoned rice vinegar
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2 tablespoons fresh lime juice, from one lime
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3 tablespoons vegetable oil
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1 tablespoon soy sauce (use gluten-free if needed)
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2 tablespoons honey
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2-1/2 tablespoons sugar
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2 garlic cloves, roughly chopped
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1-inch square piece fresh ginger, peeled and roughly chopped
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1 teaspoon salt
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1/4 teaspoon crushed red pepper flakes
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2 tablespoons fresh cilantro leaves
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4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
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1 cup prepared shredded carrots
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1 red bell pepper, thinly sliced into bite-sized pieces
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1 small English cucumber, halved lengthwise, seeded and thinly sliced
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1 cup cooked and shelled edamame
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2 medium scallions, thinly sliced
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1/2 cup loosely packed chopped fresh cilantro
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