Thai Peanut Salad

From Ashley Buhman

For the Thai Peanut Dressing

1/4 cup creamy peanut butter

2 tablespoons rice vinegar (unseasoned)

2 tablespoons lime juice

3 tablespoons vegetable oil

1 tablespoon soy sauce

2 tablespoons honey

2 1/2 tablespoons sugar

2 cloves garlic, roughly chopped

one-inch square piece ginger, peeled and roughly chopped

1 teaspoon salt

1/4 teaspoon crushed red pepper

2 tablespoons fresh cilantro

For the Salad

4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage)

1 cup shredded carrot

1 green bell pepper, thinly sliced into bite-sized pieces

1 small English cucumber, halved lengthwise, seeded and thinly sliced

4 cups salad greens

1 cup cooked and shelled edamame

2 medium scallions, thinly sliced

1/2 cup loosely packed, chopped cilantro

---

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.

For a printable version, click here.