Thai Crunch Salad With Peanut Dressing

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
    2 garlic cloves, roughly chopped
    1-inch square piece fresh ginger, peeled and roughly chopped
    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 cilantro

Instructions

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.