Salads
Thai Crunch Napa Salad with Peanut Dressing
Ingredients
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
- 2 Tablespoons honey
- 2 1/2 Tablespoons sugar
- 2 cloves garlic, roughly chopped
- 1 inch square piece ginger, peeled and roughly chopped (can substitute 1 teaspoon ground ginger)
- 1 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 2 Tablespoons fresh cilantro leaves
Thai Crunch Salad
- 4 cups chopped Napa cabbage
- 1 bunch carrots, shredded
- 4 ribs celery, sliced
- 2-3 Leeks, sliced
- 1 bunch radishes-sliced
- 1 cup snap or sugar peas (optional)
- 1/2 cup, cilantro, chopped
Directions
- For the dressing, combine all the ingredients except for cilantro in a blender and process until smooth. Add cilantro and blend a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
- For the salad, all items are optional except Napa cabbage. Combine all salad 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 doesn't get soggy.
Source: Adapted from Once Upon a Chef - Tested by Andrea Chavez and Cindy Bevans -LOVE this recipe!