Crunchy Thai Salad

This delicious Thai Salad features cool cucumbers, crunchy carrots, red bell peppers, red and Napa cabbage tossed together with a delicious citrus peanut dressing. It’s full of color, nutrition and is super easy to make!

Ingredients:

1/4 cup Creamy Peanut Butter
2 tbsps Unseasoned Rice Vinegar
2 tbsp Fresh Lime Juice (from one lime)
3 tbsps Vegetable Oil
1 tbsp Soy Sauce (use gluten-free if needed)
2 tbsps Honey
2 Garlic Cloves (roughly chopped)
1 Inch Square Piece Fresh Ginger (peeled and roughly chopped)
1 tsp Salt
1/4 tsp Crushed Red Pepper Flakes
2 tbsps Fresh Cilantro Leaves
4 cups Chopped Napa Cabbage
1 cup Shredded Carrots
1 Red Bell Pepper (thinly sliced)
1 Small English Cucumber, Halved Lengthwise (seeded and thinly sliced)
1 cup Cooked And Shelled Edamame
2 Scallions (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.