Thai Crunch Salad with Peanut Dressing

• servings: 4 servings
• total time: 30 minutes

Ingredients

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

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

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.

Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.

Nutrition

• Serving Size: Approximately 2 cups
• Calories: 282
• Total Fat: 18 g
• Saturated Fat: 2 g
• Cholesterol: 0 mg
• Sodium: 505 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 6 g
• Total Sugars: 17 g
• Protein: 7g