Thai Crunch Salad with Peanut Dressing

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

Servings: 4 Total Time: 30 Minutes

INGREDIENTS

FOR THE THAI PEANUT DRESSING

• 1/4 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

• 2-1/2 tablespoons sugar

• 1 teaspoon salt

• 1/4 teaspoon crushed red pepper flakes

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

• 1 cup cooked and shelled edamame

• 2 medium scallions, thinly sliced

• 1/2 cup loosely packed chopped fresh cilantro2 garlic cloves, roughly chopped

• 1-inch square piece fresh ginger, peeled and roughly chopped

INSTRUCTIONS

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.

Nutrition Information

• 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