Thai Crunch Salad in peanut dressing

From onceuponachef: 

https://www.onceuponachef.com/recipes/thai-crunch-salad-with-peanut-dressing.html?utm_source=convertkit&utm_medium=email&utm_campaign=Pesto+Pasta+Salad%2C+Creamy+Cucumber+Salad%2C+Thai+Crunch+Salad%20-%208899194#tabrecipe 

Great cold dish to go with BBQ or anything else.  Can use the small Bullet attachment to blend the sauce.  Add it to the salad just a little while before serving, although I didn't mind it being moist/mushy the next day.  Also added some peanuts after it was all mixed.

Thai Crunch Salad with Peanut Dressing

METRIC  CUP MEASURES

By Jennifer Segal

Inspired by California Pizza Kitchen’s recipe, this Thai crunch salad with peanut dressing always satisfies.

Servings: 4   (I'd say 6+)

Total Time: 30 Minutes

INGREDIENTS

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 (use gluten-free if needed)
• 2 tablespoons honey

• 2½ tablespoons sugar
• 2 garlic cloves, roughly chopped
• 1-inch square piece fresh ginger, peeled and roughly chopped
• 1 teaspoon salt
• ¼ teaspoon crushed red pepper flakes (usually I cut back on these, but this amount worked well for this recipe)
• 2 tablespoons fresh cilantro leaves

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 English cucumber, halved lengthwise, seeded and thinly sliced 
• 1 cup cooked and shelled edamame (can defrost frozen shelled ones)
• 2 medium scallions, thinly sliced
• ½ cup loosely packed chopped fresh cilantro
• (Optional - add peanuts after salad is dressed)

INSTRUCTIONS

1. For the dressing, combine all of the ingredients except for the cilantro in a blender (Bullet works well) 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.

NUTRITION INFORMATION

Powered by 

• Per serving (4 servings)
• Serving size:Approximately 2 cups
• Calories:282
• Fat:18 g
• Saturated fat:2 g
• Carbohydrates:28 g
• Sugar:17 g
• Fiber:6 g
• Protein:7g
• Sodium:505 mg
• Cholesterol:0 mg