Thai Crunch Salad with Peanut Dressing

Thai Peanut Dressing

1/4 Cup Peanut Butter
2 Tbsp Rice Vinegar
2 Tbsp Lime Juice (Juice from 1/2 Lime)
1 Tsp Garlic Cloves, Grated
1 Tsp Ginger, Grated
1 Tsp Salt

1/4 Tsp Red Pepper Flakes
2 and 1/2 Tbsp Coconut Sugar
2 Tbsp Honey

3 Tbsp Olive Oil
1 Tbsp Soy Sauce

Blend all the above ingredients in magic bullet and process until completely smooth.

2 Tbsp Cilantro Leaves, Chopped

Add cilantro and give process for 5 seconds, until cilantro is finely chopped and mixed.

5 Cups Napa Cabbage, Chopped (1 Medium Napa Cabbage)

1 Cup Purple Cabbage, Chopped
1 Cup Edamame
1/2 Cup Cilantro, Loosely Packed

1 Cup Carrot, Grated (1 Big Carrot)
1 Red Bell Pepper, Thinly Sliced (Yielded 1 and 1/4 Cup)

1 Small English Cucumber, Seeded and Thinly Sliced (Yielded 2 Cups)

2 Scallions, Thinly Sliced

Combine all the ingredients in a large bowl and toss to combine.

If serving right away, drizzle the peanut dressing over the top and toss; otherwise serve the dressing on the side so the salad does not get soggy. I mixed the dressing and kept it for sometime, I want the dressing to mix with the salad and do its magic, so that all the vegetables taste good.

Serves: 4
Yields: 12 Cups
Taste Note: Tastes AWESOME
Source: onceuponachef