Thai Crunch Salad with Peanut Dressing

onceuponachef.com

KatCooks

subheading: FOR THE THAI PEANUT DRESSING:

¼ cup creamy peanut butter

2 tablespoons unseasoned rice vinegar

2 tablespoons fresh lime juice, from one lime

3 tablespoons vegetable oil

1 tablespoon soy sauce

2 tablespoons honey

2½ tablespoons sugar

2 garlic cloves, roughly chopped

1-inch square piece fresh ginger, peeled and roughly chopped (see note)

1 teaspoon salt

¼ teaspoon crushed red pepper flakes

2 tablespoons fresh cilantro leaves

subheading: 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

½ cup loosely packed chopped fresh cilantro

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