Crunchy Thai Salad

This is an easy, delicious salad full of crunchy vegetables and a sweet Thai dressing. You can easily swap out the veggies for what you have on hand. I will top with Costco rotisserie chicken and some sesame seeds. I tend to like less dressing, so if you like more heavy dressing, I recommend you make double and add to taste – can keep extra in fridge for a marinade or leftovers!

THAI PEANUT DRESSING

1. ¼ cup creamy peanut butter
2. 2 tablespoons unseasoned rice vinegar
3. 2 tablespoons lime juice
4. 3 tablespoons vegetable oil
5. 1 tablespoon soy sauce
6. 2 tablespoons honey
7. 2½ tablespoons sugar
8. 2 garlic cloves, roughly chopped
9. 2 teaspoon ginger paste (or fresh ginger chopped)
10. 1 teaspoon salt
11. 3 tablespoons chopped cilantro leaves 

SALAD

1. 3 cups chopped Napa cabbage or shredded coleslaw mix 
2. 2 cups loosely packed chopped butter or romaine lettuce
3. 1/2 cup prepared shredded carrots (if not in slaw mix)
4. 1/2 cup chopped celery
5. 1/2 red bell pepper, thinly sliced into bite-sized pieces
6. 1 small English cucumber, chopped
7. 1 cup cooked and shelled edamame (I buy frozen)
8. 2 medium scallions, thinly sliced
9. ½ cup loosely packed chopped fresh cilantro

Protein of choice to top – rotisserie chicken, grilled shrimp or salmon are my favs. 

Garnish ideas – sesame seeds, peanuts, cilantro, wonton strips

INSTRUCTIONS

1. Add all of the dressing ingredients into blender or food processor and blend until combined. Refrigerate until ready to serve.
2. Add all of salad ingredients to large bowl and toss. 
3. When ready to serve, mix in dressing.
4. Top with protein and garnish if desired.