Thai Crunch Salad with Peanut Dressing

Name: Thai Crunch Salad with Peanut Dressing
Cuisine: Thai
Ingredients: ¼ cup [65 g] creamy peanut butter; 3 Tbsp vegetable oil; 2 Tbsp unseasoned rice vinegar; 2 Tbsp fresh lime juice, from 1 lime; 2 Tbsp fresh lime juice, from 1 lime; 2 Tbsp honey; 1 Tbsp soy sauce; 2½ Tbsp sugar; 2 garlic cloves, roughly chopped; 1-in [2.5-cm] square piece fresh ginger, peeled and roughly chopped; 1 tsp salt; ¼ tsp crushed red pepper flakes; 4 cups [240 g] chopped napa cabbage or shredded coleslaw mix; 4 cups [240 g] chopped napa cabbage or shredded coleslaw mix; 1 cup [100 g] peeled and shredded carrots (store-bought is fine); 1 red bell pepper, seeded and cut into thin bite-sized pieces; 1 small English cucumber, halved lengthwise, seeded, and thinly sliced; 1 cup [150 g] cooked, shelled edamame; 1 cup [150 g] cooked, shelled edamame; 2 medium scallions, white and green parts, thinly sliced; ½ cup [20 g] loosely packed fresh cilantro leaves, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Once Upon a Chef, the Cookbook

By Jennifer Segal

Published 2018

About

This recipe was inspired by the popular salad served at California Pizza Kitchen. It’s made with crisp napa cabbage, crunchy vegetables, and edamame, but it’s the creamy peanut dressing that makes it so good. My friend Dave claims he could bathe in it!

Ingredients

For the Thai Peanut Dressing

¼ cup [65 g] creamy peanut butter
3 Tbsp veget

Asia
Thailand
Vegetarian
South East Asia

Method

To make the dressing: In a blender, combine all of the ingredients except for the cilantro and blend until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
To assemble the salad: In a large bowl, combine all of the ingredients and toss. If serving right away, drizzle the pean